Total Time: 35 min
Prep: 15 min
Cook: 20 min
Serves: 4
Difficulty: Easy
Ingredients
- Silverbeet, 4 cup(s), (1 bunch)
- Olive oil, 1 tsp
- Brown onion, 1 medium, finely chopped
- Garlic, 1 clove(s), crushed
- Canned diced tomatoes, 400 g
- Egg(s), 4 medium, room temperature
- Reduced fat feta cheese, 30 g, crumbled
- Dukkah, 10 g
- Fresh mint, ¼ cup(s)
- Lemon(s), 1 medium, wedges
Instructions
- Preheat oven to 180°C or 160°C fan-forced.
- Cut down either side of silverbeet stems to remove white stalks. Discard stalks. Wash leaves and, without drying, roughly tear.
- Place in a large saucepan over medium-low heat. Cook, covered, turning occasionally, for 2-3 minutes or until wilted. Set aside for 5 minutes to cool slightly.
- Squeeze to remove excess liquid. Finely chop.
- Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes and bring to the boil. Remove from heat.
- Add silverbeet and stir to combine. Season with salt and pepper.
- Spoon silverbeet mixture among four 1½-cup (375ml) capacity ovenproof dishes. Use the back of a spoon to create an indent in the centre of silverbeet mixture.
- Crack an egg into each indent. Sprinkle with feta and dukkah. Place dishes on a baking tray.
- Bake for 10 minutes or until eggs are cooked to your liking.
- Sprinkle with mint and serve with lemon wedges.
Notes
SERVING SUGGESTION: Toasted wholegrain sourdough bread.
TIPS: Room-temperature eggs cook more evenly and quickly when added to the hot mixure but you can use fridge-temperature eggs if you prefer. You can use a 250g packet frozen spinach (thawed, well-drained) instead of silverbeet. For gluten free, serve with gluten free bread.
For more free and healthy recipes, see the WeightWatchers website!
