This is a cream-less version. To be honest, I didn't know what this was until I saw it on Roost, but apparently this recipe normally has cream. So there ya go.
What you need:
Cherry tomatoes, about 8 or so.
2 large eggs
1/2 onion, chopped
2 cloves garlic, minced
1 cup coarsely chopped swiss chard (I used rainbow chard, but I've also made this with kale)
1/2 tbs fresh thyme, chopped (for those of us living in an apartment without herb gardens or large spice collections, dried basil leaves will also do the trick)
1/2 cup grated parmesan
Heat oven to 350. Place tomatoes on a foil lined cookie sheet, drizzle with olive oil, and roast for about 10 minutes.
Heat some oil and saute onion until translucent.
Put chard mixture in a bowl to cool. Stir in parmesan cheese and salt and pepper to taste.
Take tomatoes out of the oven, but leave the oven at 350. Put a small pat of butter into each of two ramekins and place in the oven until the butter is melted.
Crack the eggs and stir the whites into the chard mixture. Keep the yolks separate. Evenly distribute the chard mixture into the ramekins. Place one yolk in each dish, then add several roasted tomatoes. Place in the oven and bake for ten to fifteen minutes until the egg is cooked.
That's it! This is seriously delicious.