Eggs and Silverbeet in Spicy Tomato Sauce

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Serves 2-4


extra 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.

Hints and Tips

You can easily change the amount of eggs added to the sauce to accommodate for more or less people.


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  1. I think i’m going to try this recipe with my next batch of silverbeet. Will post an update later!

  2. I really liked it. light in sustance and easy to make in minutes, as spicy as you want it to be.. tasty, and good for losing weight if you do not use too much olive oil. food from the garden. Great!