Ingredients

• Roast tomato & chilli salsa
• 2 large Roma tomatoes
• 1 large red chilli
• 2 tablespoons olive oil
• 1 teaspoon sweet smoked paprika
• 500g Swiss chard or silverbeet
• 4 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 2 teaspoons cardamom pods, seeds removed and ground, or ground cardamom
• 2 teaspoons ground coriander
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 200ml double cream
• Juice of 1/2 lemon
• 8 eggs
• 4 heaped tablespoons sour cream
• Sweet smoked paprika, to sprinkle
• Sourdough toast, to serve

Instructions

• To make the roast tomato & chilli salsa, using tongs, hold
  the tomatoes and chilli directly over a gas flame, or cook
  over a hot barbecue or under a hot grill, for 5–10 minutes,
  turning frequently until blackened. Remove from the heat
  and place in an airtight container. Leave for 5 minutes, then
  peel away the charred skins and any stalks. Halve the
  tomatoes, discard the seeds and chop the flesh. Finely chop
  the chilli and add to the tomato with the oil and sweet
  smoked paprika. Set aside until ready to serve.
• Shred the chard leaves and set aside; finely slice the stalks.
  Heat the oil in a large frying pan over medium heat, add the
  chard stalks, garlic and spices and cook for 10 minutes,
  stirring frequently, until the stalks are tender.
• Add the shredded leaves to the pan with 2–3 tablespoons
  water and cook for 5–8 minutes, until the leaves are wilted
  and soft. Increase the heat, pour in the cream and lemon
  juice and simmer for 3 minutes to reduce the cream. Season
  with sea salt and freshly ground black pepper.
• Preheat the oven to 200?C. Spoon the chard mixture into
  four 250–300ml ovenproof dishes. Make 2 holes in the
  mixture and crack an egg into each hole. Cover with foil
  and bake for 12–15 minutes, or until the whites are set and
  the yolks runny.
• Add a spoonful of sour cream and roast tomato & chilli salsa
  to each dish. Sprinkle with smoked paprika and serve with
  sourdough toast.