skillet greens with eggs

  • ¼ cup (60ml) extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 2 green onions (scallions), thinly sliced
  • 1 bunch silverbeet (Swiss chard) (1kg), trimmed and shredded
  • 1 tablespoon lemon juice
  • 4 eggs
  • sea salt and cracked black pepper
  • ½ cup (140g) plain Greek-style (thick) yoghurt
  • 1 clove garlic, crushed
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon ground sumac
  • 2 tablespoons oregano leaves
  • baby (micro) cress (optional), to serve
  1. Preheat oven to 160°C (320°F). Heat 1 tablespoon of the oil in a large ovenproof frying pan over medium heat. Add the leek and onion and cook, stirring, for 10 minutes or until soft and golden. Add the silverbeet and cook for 2–3 minutes or until just wilted. Add the lemon juice and 1 tablespoon 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. 
  2. 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, sumac, 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 and baby cress to serve. Serves 4

Photography: Chris Court

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