This is a perfect brunch, lunch or dinner dish. It’s light and yet very savory thanks to the pancetta. You can use any greens you like – they are packed with antioxidants and other essential nutrients. Skip the pancetta if you want to keep it vegetarian.

Preparation time: 30 minutes

What you need:

1-2 bunches greens (Swiss chard, bok choi, kale collard greens), coarsely chopped
3 tablespoons extra-virgin olive oil
3-4 green onions, thinly sliced (green and white parts)

8 cherry tomatoes, halved
3 garlic cloves, minced
¼ teaspoon salt, more to taste
Red-pepper flakes
¾ cup (180ml) water
2 medium carrots, sliced
4 eggs

How to do it:

Heat 1 tablespoon oil in a skillet at medium heat. Add sliced carrots and cook for about 7-8 minutes, until they are tender.

Add one tablespoon oil to the skillet. Add green onions and stems (hard parts) of the greens and cook until softened, about 5 minutes. Stir occasionally, add garlic, salt and red pepper and cook for another 1 to 2 minutes.

Add the leaves of your greens and water, set the heat to low, and cook partly covered, stirring occasionally, about 8 minutes.

Crack eggs into the greens. Season eggs with salt and pepper (and chili flakes if you like it spicier), add the quartered tomatoes. Cover pan and cook until eggs are cooked to taste, about 6-7 minutes for jammy.

Serve with a nice piece of baguette.

Enjoy!

For more delicious recipes, go to https://collegeculinary.com/