• 1 red bell pepper
  • 1 garlic clove
  • ¼ cup extra virgin olive oil
  • ¼ cup macadamia nuts
  • ¼ cup chopped fresh basil
  • Salt to taste
  • 2 eggs
  • 2 bunches green chard, washed and chopped


  • Roast the bell pepper.
  • Let cool in a paper bag, remove the skin, cut in half, and remove the seeds and stem.
  • Combine the bell pepper, garlic, olive oil, macadamia nuts, basil, and salt in a food processor.
  • Fill a large saucepan one-third full of water and bring to a boil, add the chard to the saucepan, reduce the heat, and simmer for 5 minutes.
  • Poach the eggs.
  • Drain the chard and arrange on plates, top with the eggs.
  • Drench with sauce and serve.
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