Servings: 4

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 50 Minutes

Ready In: 60 Minutes


  • 1 28-ounce can diced tomatoes
  • 1/4 cup cilantro
  • 1 teaspoon cumin
  • 4 large eggs
  • 4 cloves garlic, minced
  • 1 tablespoon harissa (optional)
  • Olive oil
  • 1 small onion, diced
  • 1 small red pepper, seeded and diced
  • 1 large bunch red chard, thinly sliced into ribbons (about 4 loosely packed cups)
  • Sea salt


  1. In a large oven-proof (preferably cast iron) skillet, heat 1 tablespoon olive oil
  2. Saute the chard over high heat until wilted and the stems have begun to soften, about 5 minutes
  3. Transfer the chard to a bowl, along with any juices
  4. Add another tablespoon of oil to the skillet
  5. Saute the onion and peppers over medium-high heat until soft, about 8 minutes
  6. Stir in the garlic, cumin, and harissa, if using
  7. Cook until fragrant, 2 minutes
  8. Carefully pour in the tomatoes
  9. Bring to a simmer over high heat
  10. Cook until the tomatoes have begun releasing their liquid, 5 minutes
  11. Using a fork or masher, crush the tomatoes to break up the larger chunks and create a saucy consistency
  12. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the tomatoes have lost their acidity, about 20 - 30 minutes
  13. Stir in the chard and simmer 5 minutes more
  14. Create 4 large wells in the sauce
  15. One at a time, crack the eggs into the wells
  16. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes
  17. Garnish with the cilantro leaves and serve straight from the skillet alongside Sumac Roasted Potatoes.

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