Make breakfast beautiful with this tasty, quick recipe. 


  • 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

  • 3 eggs

  • Feta cheese, for serving

  • Fresh cracked pepper


  • 1.

    Preheat oven to 200°C.

  • 2.

    In a frying pan, heat oil. Add roasted vegetables and greens. Sautée until warmed through.

  • 3.

    Add chutney and water; stir to combine. Simmer until sauce thickens, 7-10 minutes.

  • 4.

    Crack three eggs over vegetable mixture.

  • 5.

    Transfer to oven; bake until whites are just set, about 10 minutes.

  • 6.

    Garnish with crumbled feta and fresh cracked pepper.

  • 7.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 158kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 4g
  • Carbohydrate 21g
  • Sugar 15g
  • Sodium 57mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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