Bon Appetit. I did make a couple of changes...
¼ cup olive oil
1 medium onion, chopped
1 large bunch Swiss chard, ribs and stems removed and thinly sliced, leaves torn into 1” pieces
1 14oz can of Chick Peas
1 cup of Vegetable Broth
4 large eggs
Freshly cracked black pepper
Add the ¼ cup oil in a large skillet over medium heat. Add chopped onion, season with salt. Cook, stirring often, until onion is translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes. Add the vegetable broth, bring to a simmer. Gradually add chard leaves, stirring until slightly wilted. Use a spoon to make 4 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt and pepper.
I even made a change in this recipe. I made this recipe, up to the adding the eggs to the chard, on Sunday night. Last night I poached the eggs and put them in an ice bath. Tonight when I got home I heated the onions and chard, adding the chicken broth. Then I made the indentations in the chard and placed the poached eggs in each. I covered until it was heated, but not overcooking the eggs.