SmartPoints® value per serving
250 g, buy 1kg and trim
1 whole, thinly sliced
2 clove(s), finely chopped
fresh green chilli
1 whole, finely chopped
reduced fat feta cheese
125 g, crumbled
- Preheat oven to 200°C or 180°C fan-forced. Thinly slice silverbeet stems and thickly slice leaves.
- Heat oil in a large non-stick ovenproof frying pan over medium heat (see note). Add silverbeet stems, leek, garlic and chilli and cook, covered, stirring occasionally, for 10 minutes.
- Add silverbeet leaves and cook, stirring, for 2 minutes or until just wilted. Using the back of a spoon, make 4 large indentations in silverbeet mixture. Break eggs into indentations and sprinkle with feta. Bake in oven for 7–8 minutes or until whites are just set. Serve sprinkled with sumac.
SERVING SUGGESTION: Toasted wholegrain bread. TIPS: If you don’t have an ovenproof frying pan you could cook this recipe in any flameproof dish or cook the silverbeet mixture in a regular frying pan before transferring to an ovenproof dish to bake the eggs. Often confused with spinach, silverbeet (also called chard) has larger dark-green, ‘bubbly’ leaves with a thick white, red or yellow stem. Find it in the fresh produce section.