Meatless Monday: Fingerling potatoes with swiss chard and eggs

Alright... the title does not sound terribly appealing but do not let that scare you from trying this amazingly tasty dish! Loaded with goodness and flavor, this is a great Meatless Monday meal. Give it a try ... I bet you will like it!

Fingerling Potato-leek hash with Swiss chard and eggs

(From cooking light)

2 TBS olive oil

2 cups sliced leeks, rinsed well (about 2 large)

12 oz. fingerling potatoes, cut lengthwise into quarters

2 cloves garlic, minced

1 1/4 tsp Spanish smoked paprika, divided

1/2 tsp salt

1/2 tsp ground pepper

4 cups thinly sliced trimmed Swiss chard

4 eggs

1/4 shredded Gruyere cheese (or more!)

1. Heat large skillet over medium heat. Add oil to pan. Add leeks, cook 6-8 minutes, stirring frequently. Add potatoes and garlic, cook 15 minutes or until potatoes are tender, stirring occasionally. Add small amount of water if needed to prevent burning. Can deglaze pan with water or small amount of wine.

2. Stir in 1 tsp. paprika, 1/4 tsp each salt and pepper. Add chard, cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle with remaining salt, pepper and paprika. Cover and cook 3 minutes. Sprinkle cheese over potato mixture. Cover and cook 2 more minutes or until egg yolks are lightly set.