Garlicky Bean, Swiss Chard, Bell Pepper & Almond Sauté with Eggs

Directions

1. Warm a nonstick skillet over medium heat and prepare your aromatics and vegetables ready to go.
2. Toss sliced peppers with a pinch of salt and a little oil, then cook them in the hot skillet until they soften and begin to brown, about 10 minutes.
3. In a small pan of simmering water, add a splash of vinegar, then bring the water back to a gentle simmer for poaching the eggs later.
4. Peel and thinly slice the garlic; set it with the garlic-stem mix aside with the stems from the chard.
5. Drain and rinse the beans; set them near the stove so they’re ready to heat.
6. When the peppers are tender, stir in the chard stems, garlic, smoked paprika, and a pinch more salt; cook briefly until fragrant.
7. Add the beans to the skillet and warm through, stirring occasionally.
8. Gradually fold in the chard leaves in batches, letting each handful wilt before adding more; splash with a small amount of vinegar and mix before removing from heat.
9. Carefully crack the eggs into two small bowls, slide them into the simmering water, and poach until the whites set and the yolks remain soft. Plate with the vegetables and top with the almonds.