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Ingredients

1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
100g chargrilled red capsicum, chopped
1 bunch silverbeet, stems removed, leaves chopped
4 eggs
100g fetta cheese, crumbled
2 tablespoons lemon and herb dukkah (see notes)
1/4 cup fresh mint leaves
4 pita breads, chargrilled, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced.
Step 2 Heat oil in a 24cm round (base) flameproof frying pan over medium-high heat. Add onion. Cook, stirring, for 4 to 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute. Add tomatoes, capsicum and 1/4 cup water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add silverbeet. Cook, stirring, for 2 minutes or until silverbeet just wilts. Remove from heat.
Step 3 Using the back of a large spoon, make 4 holes in silverbeet mixture. Crack one egg into each hole. Sprinkle with fetta. Season with salt and pepper. Transfer to oven. Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with dukkah and mint. Serve with chargrilled pita.

Silverbeet and dukkah baked eggs

How to make Silverbeet and dukkah baked eggs

Ingredients

Method