GF / DFO / NF

Ingredients

• 1/4 cup extra virgin olive oil
• 1 leek, white part thinly sliced
• 2 green onions (scallions), thinly sliced
• 1 bunch silver beet (Swiss chard), trimmed and shredded
• 1/2 red capsicum
• 1 tbsp lemon juice
• 4 eggs
• sea salt & cracked pepper

Dip

• 1/2 cup plain Greek yoghurt (or coconut)
• 1 clove crushed garlic
• 1/4 tsp dried chilli flakes
• 2 tbsp oregano leaves
• Coriander or cress to serve

Method

Preheat over to 160C. Heat 1 tbsp of the oil in a large ovenproof frying pan over medium heat. Add the leek, capsicum and onion and cook, stirring for 10 minutes or until soft and golden. Add the silver beet and cook for 2-3 minutes or until just wilted. Add the lemon juice and 1 tbsp of the oil and stir to combine. Make four spaces in the greens and carefully add the eggs. Sprinkle with salt and pepper, transfer to the oven and bake for 10-15 minutes or until the eggs are just set.

Meanwhile, place the yoghurt and garlic in a bowl. mix to combine and set aside. Heat the remaining oil in a small non-stick frying pan over low heat. Add the chilli, oregano, salt and pepper and cook, stirring for 3-4 minutes or until fragrant and the oregano is crisp. Sprinkle the oregano mixture over the greens and eggs and top with the garlic yoghurt to serve. Top with greens (optional).

Serves 4.