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
1/2 jar Baxters Classic Tomato Chutney
1/4 cup water
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.