Baked Eggs with Baxters Classic Tomato Chutney
- 2 tbsp 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
- 3 eggs
- feta cheese ((for serving))
- fresh cracked pepper
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Preheat oven to 200°C.
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In a frying pan, heat oil.
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Add roasted vegetables and greens. Sautée until warmed through.
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Add chutney and water; stir to combine. Simmer until sauce thickens, 7-10 minutes.
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Crack three eggs over vegetable mixture.
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Transfer to oven; bake until whites are just set, about 10 minutes.
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Garnish with crumbled feta and fresh cracked pepper.
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Serve immediately.
