Name: Silverbeet and dukkah baked eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm 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; 40.00 ml lemon and herb dukkah (see notes); 62.50 ml fresh mint leaves; 4 pita breads, chargrilled, to serve

Silverbeet and dukkah baked eggs

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious silverbeet and dukkah baked eggs, ready in 35 minutes, perfect for any meal.

Ingredients:

18.20 gm extra virgin olive oil
400g can diced tomatoes
100g chargrilled red capsicum, chopped
1 bunch silverbeet, stems removed, leaves chopped
100g fetta cheese, crumbled
40.00 ml lemon and herb dukkah (see notes)
62.50 ml fresh mint leaves
4 pita breads, chargrilled, to serve

Instructions:

Preheat oven to 200°C (180°C fan-forced) for the perfect cooking temperature.
Heat oil in a 24cm round flameproof frying pan over medium-high heat. Sauté onion for 4-5 minutes until softened. Stir in garlic and cook for 1 minute. Add tomatoes, capsicum, and 1/4 cup water. Bring to a boil, then simmer on low for 5 minutes. Stir in silverbeet and cook for 2 minutes until just wilted. Remove from heat.
With the back of a large spoon, create 4 indentations in the silverbeet mixture. Crack an egg into each indentation. Sprinkle with feta, season with salt and pepper, then bake in the oven for 10 to 12 minutes until the eggs reach your desired doneness. Finish by sprinkling with dukkah and mint before serving alongside chargrilled pita.

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