Baked Eggs

Step 1
Preheat the oven to 180°C.

Step 2
Heat the olive oil in a small flameproof casserole dish or cast-iron frying pan over medium heat. Add the onion, garlic, green chilli (if using) with the fennel seeds, salt and pepper and sauté for 4-5 minutes, until the onion is soft and translucent.

Step 3
Remove the stems from the silverbeet (see my recipes for sautéed stems) and roughly chop the leaves. Continue to sauté for about 3 minutes. Add the olives and stir through, then taste and adjust the seasoning as needed.

Step 4
Make four little indents in the mixture and crack an egg into each. Dollop the ricotta over the top and sprinkle with more salt and pepper, and a pinch of chilli flakes on each egg. Cover and bake in the oven for 15-20 minutes, checking from the 15 minute mark to ensure that the eggs don’t overcook, until the eggs are just set.