BAKED GREEN EGGS WITH ROAST TOMATO & CHILLI SALSA

Serves 4

Baked eggs are the organised entertainer’s dream. What you need here is an oven tray and a few serving-size baking dishes. You can even fill the dishes and keep them in the fridge overnight, ready to bake the next day. Roast tomato & chilli salsa

2 large roma tomatoes

1 large red chilli

2 tbsp olive oil

1 tsp sweet smoked paprika, plus extra

for sprinkling

500g swiss chard or silverbeet, trimmed 4 tbsp olive oil

3 garlic cloves, finely chopped

2 tsp ground cardamom

2 tsp ground coriander

2 tsp cumin seeds

2 tsp fennel seeds

200ml double cream

Juice of ½ lemon

8 eggs

4 tbsp sour cream, to serve

1 To make salsa, use tongs to hold tomatoes and chilli directly over a gas flame until blackened (alternatively, cook on a hot barbecue or under a grill for 5-10 minutes, turning frequently). Remove from heat and place in an airtight container. Stand for 5 minutes, then remove charred skin and stalks. Deseed and chop tomatoes then place in a bowl. Finely chop chilli, then add to tomatoes, along with oil and paprika. Set aside until ready to serve.

2 Shred chard leaves and set aside; finely slice stalks. Heat oil in a large frypan over medium heat. Add stalks, garlic and all spices. Cook for 10 minutes, stirring frequently, until stalks are tender. Add shredded leaves and 2-3 tbsp water to pan and cook a further 5-8 minutes or until leaves are wilted and soft. Increase heat to high, add cream and lemon juice and simmer a further 3 minutes. Season.

3 Preheat oven to 200˚C (180˚C fan). Spoon chard mixture into 4x 250-300ml ovenproof dishes. Make 2 wells in chard mixture (per dish) and crack an egg into each well. Cover with foil and bake for

12-15 minutes, or until eggwhites are set but yolks are still runny.

4 Top each dish with 1 spoon each sour cream and salsa. Sprinkle with paprika and serve with toasted sourdough.