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Photo of Baked eggs with silverbeet and dukkah by WW

Baked eggs with silverbeet and dukkah

Total Time
35 min
15 min
20 min
Dukkah packs a flavour punch and takes every day eggs to a new level.



4 cup(s), (1 bunch)

Olive oil

1 tsp

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Canned diced tomatoes

400 g


4 medium, room temperature

Reduced fat feta cheese

30 g, crumbled


10 g

Fresh mint

¼ cup(s)


1 medium, wedges


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10 minutes or until eggs are cooked to your liking. Sprinkle with mint and serve with lemon wedges.


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.