Ingredientsextra virgin olive oil 1 small brown onion, diced 2 cloves garlic, minced 2 medium jalapeno chilis, minced 1 teaspoon sweet paprika 2x 400g cans chopped tomatoes 4 large silverbeet leaves, stalks removed, sliced 6 free-range eggs chopped fresh coriander, to serve
Heat a good glug of olive oil in a medium to large pan. Add onion, garlic and chilli and cook, stirring, for a few minutes or until fragrant.
Add paprika and stir. Add chopped tomatoes, bring to a boil, turn down heat and simmer for 5 minutes.
Add silverbeet and half a cup of water to pan and cover. Simmer for a further 3-5 minutes or until silverbeet has wilted. Season sauce with salt and pepper to taste.
Crack eggs into the pan, cover and cook for a further 5-6 minutes on a low-medium heat, until egg whites are cooked through and yolks are soft and runny.
Remove from heat, drizzle eggs with olive and season. Sprinkle with chopped coriander and serve.