Silverbeet and dukkah baked eggs

Ready in just 35 minutes, these silverbeet and dukkah baked eggs will fast become a family breakfast or dinner favourite.

Recipe «Silverbeet and dukkah baked eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp 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 tbsp lemon and herb dukkah, 1/4 cup fresh mint leaves, 4 pita breads, chargrilled, to serve.

Ingredients:

• 1 tbsp 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 tbsp lemon and herb dukkah 
• 1/4 cup fresh mint leaves 
• 4 pita breads, chargrilled, to serve 

Instructions

1. Preheat oven to 200C/180C fan-forced.
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.
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.