25 min
· Serves 2
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
4 eggs
1 can (14 oz) crushed tomatoes
1 cup Swiss chard microgreens
1 onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili flakes
2 tbsp olive oil
Feta & crusty bread to serve
Sauté onion in olive oil 5 minutes. Add garlic and spices; cook 1 minute.
Pour in tomatoes; simmer 10 minutes until thickened. Season with salt.
Make four wells in the sauce; crack an egg into each. Cover and cook 5–7 minutes until whites are set.
Remove from heat, scatter Swiss chard microgreens over the top, and crumble feta. Serve with crusty bread.
Thick sourdough spread with lemon-herb ricotta and topped with colorful Swiss chard microgreens, pine nuts, and a drizzle of honey.
Swiss chard microgreens blended into a mango-banana smoothie for a nutrient boost that stays sweet, not grassy.
