2 Tbsp (30 mL) canola oil
2 cups (500 mL) thinly sliced leeks (about 1 large leek)
4 cups (1 L) red potatoes, washed, peeled, and cut into ½ inch cubes
2 garlic cloves, minced
1 ¼ tsp (6 mL) smoked paprika, divided
½ tsp (2 mL) EACH salt and black pepper, divided
4 cups (1L) thinly sliced trimmed Swiss chard (about 1 bunch)
4 large eggs
1/4 cup (50 mL) shredded Gruyère cheese* substitute Swiss cheese
Heat oil in a large skillet over medium heat. Add leeks and cook, stirring frequently, until softened, about 5 minutes. Add potatoes and garlic and cook, stirring occasionally, until potatoes are tender, about 20-25 minutes. Add 1 tsp (5 mL) smoked paprika and 1/4 tsp (1 mL) EACH salt and pepper and stir to combine. Add Swiss chard and cook, stirring frequently, until wilted, about 4 minutes. Using a wooden spoon, make 4 wells in potato mixture and crack 1 egg into each well. Sprinkle remaining 1/4 tsp (1 mL) EACH salt, pepper and paprika over eggs. Sprinkle cheese over potato mixture. Cover the skillet with a lid and cook until eggs are cooked through.
Makes 4 servings.