Source: David Little, Little Organic Farm (February 9, 2008).

The inspiration behind this recipe comes from getting my son Sage to incorporate more vegetables into his diet.

Serves 3-4

INGREDIENTS
1 large red-skinned potato, medium dice
1 tablespoon olive or canola oil
1 large onion, medium dice
1 head of garlic, minced
1 pound ground beef
2 Fuyu persimmons, medium dice
1 bunch of Swiss chard (approx. 8-10 ounces), leaves cut into 2-inch ribbons and stems into 1-inch pieces (you can substitute any vegetable, such as spinach or Brussels sprouts, for the chard)
5-6 eggs
Salt and pepper, to taste

PREPARATION

1. Place potato in a small saucepan and add just enough water to cover the potatoes. Add salt and simmer until potatoes are cooked halfway, approximately 8-10 minutes.
   
   
2. Meanwhile, heat oil in a large skillet over medium-high heat and sweat onion and garlic for a couple minutes. Add ground beef and cook until meat is no longer pink. Add potatoes, with the cooking liquid, and persimmons. Cook for 2-3 minutes and add chard. Cook for 2-3 minutes more, or until potatoes and persimmons are cooked through and chard has wilted.
   
   
3. Crack eggs into skillet. Once whites are partially-set, stir until done. Season with salt and pepper and serve immediately.