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.