Ingredients

1 tsp extra virgin olive oil

⅓ white onion, chopped

5 cups Swiss chard, chopped

¼ cup coriander, chopped (plus extra for garnish)

¼ tsp sea salt

½ tsp chilli flakes

2 eggs

2 tbsp feta cheese, crumbled

Method

Heat the olive oil in a medium pan over a medium heat. Sauté the onion for five minutes until translucent.
Add in the Swiss chard and sauté for a further seven to eight minutes, until the chard is tender.
Mix in the coriander, half the salt and the chilli flakes.
Make small wells for the eggs in the middle of the pan, crack the eggs into the wells and season with the remaining salt.
Cover the pan with a lid and cook for five to six minutes, or until the eggs are cooked to your liking.
Remove the pan from the heat. Garnish with the leftover coriander and feta cheese, and enjoy!