- 1 medium onion, chopped
- garlic to taste, chopped
- Carrots, chopped
- ½ cup sun dried tomatoes
- 1 bag of braising mix, coarsely chopped
- 8 eggs
- Sea salt and pepper
- Cooked brown rice (optional)
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
Note – This makes a great breakfast, with or without the rice.