From Epicurious
One of our first CSA members, Pat, sent me a link to this recipe a few weeks ago. I have adjusted it a little, but it is a fantastic match for this week’s box!

3 TB Vegetable Oil
2 medium Onions, chopped
Basket of Lunchbox Peppers
7 cloves of Garlic, finely chopped
3 to 4 Heirloom Tomatoes, cored and chopped
1/4 cup Tomato Paste
1 Bay Leaf
2.5 TB sugar (I would omit this as our tomatoes are so sweet)
1 TB sweet Hungarian Paprika
1 TB ground Cumin
1 bunch Chard, leaves chopped, stems finely chopped, keep separated
8 Eatwell Farm Eggs

Heat oil in a large skillet.  Add the onions and sauté over medium heat until translucent, 5 to 10 minutes.  Add the peppers and cook just until softened, 3 to 5 minutes.  Stir in the garlic, chard stems and tomato paste, and sauté for another 2 minutes.  Add the chopped tomatoes, bay leaf, sugar, salt, paprika, cumin, and pepper, and simmer for 30 minutes.  Layer the Chard leaves on top.  Crack the eggs into the tomato mixture.  Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.