Ready in just 35 minutes, these silverbeet and dukkah baked eggs will fast become a family breakfast or dinner favourite.
- Preheat oven to 200C/180C fan-forced.
- 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.
- 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.
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Store Spice Organizer
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Kitchen Utensil Set