Eggs in a Nest

Recipe from Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(This recipe makes dinner for 4 but can easily be cut in half.)
2 cups uncooked brown rice
Olive oil – a few tablespoons
1 medium onion, chopped, and garlic to taste
Carrots, chopped
1⁄2 cup dried tomatoes
1 really large bunch of chard, coarsely chopped
8 eggs

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared. Saute onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and saute for a few more minutes, adding just enough water to re-hydrate the tomatoes. Mix chard in with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.