Baked Eggs with Baxters Classic Tomato Chutney
- 2 tablespoons olive oil
- 2 cups roasted vegetables of your choice, like carrots, parsnips and onions
- 1 bunch leafy greens, such as silverbeet or kale, roughly chopped
- ½ jar Baxters Classic Tomato Chutney
- ¼ cup water
- 3 eggs
- Feta cheese, for serving
- Fresh cracked pepper
Preheat oven to 200°C.
In a frying pan, heat oil. Add roasted vegetables and greens. Sautée until warmed through. Add chutney and water; stir to combine. Simmer until sauce thickens, 7-10 minutes.
Crack three eggs over vegetable mixture. Transfer to oven; bake until whites are just set, about 10 minutes. Garnish with crumbled feta and fresh cracked pepper. Serve immediately.