Eggs baked with Chard & Goats' Cheese
Prep time
Cook time
Total time
The perfect healthy brunch or light lunch. Chard when in season or opt for spinach (frozen will do if you can't find fresh). Quick to make and good to go any day of the week.
Recipe type: Brunch / light lunch
Cuisine: Mediterranean
Serves: 2-3
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • Chorizo or other cured ham, diced (you need around 6 inches of chorizo, skin removed)
  • 1 can of drained, peeled plum tomatoes, or a fresh beef steak de-skinned and pips removed
  • Good handful of Swiss Chard leaves, chopped in shreds, or use spinach (a few cubes of frozen a useful alternative)
  • 3 large eggs
  • goats’ cheeselets, to crumble up (fresh ideal, but cured good too)
  • Fresh or dried thyme, a pinch
  • Parmesan to serve
  1. Pre-heat oven to 180°C.
  2. Heat 2 tbsp of olive oil in a heavy-based, oven-proof frying pan (cast iron is good to use, so long as it has no wooden handle).
  3. Gently fry the onion til softened, then add the garlic and fry for a minute more before adding the chopped chorizo. Fry on a medium heat until the chorizo discolours the onion and crisps up a little.
  4. Add the tomato and simmer for around 5 minutes until the tomato cooks down. If the mix is drying out, add a little of the tinned tomato juice or a ladle of water.
  5. Just before the tomatoes are cooked down, add the shredded chard. It needs just a couple of minutes to wilt down into the mix. Don’t worry if the stalks (if using them) aren’t totally tender at this stage as they will cook more in the oven.
  6. Remove from the heat, crack the eggs onto the mix in the pan, sprinkle over some thyme leaves, give a twist of pepper to top.
  7. Pop in the oven to bake until the eggs are cooked. Total cooking time is 10-15 minutes, depending the size of the eggs.
  8. Halfway through cooking, remove the pan to crumble over some goats cheese and return to the oven until the eggs are a desired firmness.
  9. Serve hot, sprinkled with more thyme, some grated Parmesan and crusty bread if desired. Just miss out the chorizo for a veggie version.
Recipe by The Red Bistro at