Not sure what to do with all those luscious, leafy beetroot greens? This colourful Greek dish is the perfect answer. You could also substitute the beetroot greens with silverbeet.
- 500 g (1 lb) beetroot greens
- 3 tbsp extra virgin Greek olive oil
- 1 onion or small leek trimmed, thoroughly washed, and chopped
- 1 small fennel bulb, finely sliced
- 1 clove garlic, chopped
- ½ tsp sweet paprika
- ½ tsp cayenne pepper or hot paprika
- ½ cup mint, chopped
- ½ cup plum tomatoes, peeled and chopped (canned are fine)
- salt and freshly ground black pepper, to taste
- 4 large eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cut off the tough stems of the greens and discard. Wash the greens thoroughly in several changes of water and spin dry or drain in a colander, then coarsely chop.
2. Heat olive oil in a large, deep, nonstick frying pan and cook the leek or onions and fennel over medium-low heat until wilted and lightly browned, about 10 minutes. Add the garlic, paprika, and cayenne and stir for 3-4 minutes. Add the greens, cover the pot, and wilt, about 8 minutes.
3. Add the tomatoes. Simmer for 10 to 15 minutes, until most of the liquid has evaporated. Season to taste with salt and pepper.
4. Using a wooden spoon, make two or four wells in the cooked greens. Carefully break each of the eggs into the wells. Cook until the yolks and whites are set. Remove and serve immediately with a good piece of crusty bread.