Baked Eggs with Greens and a Little Chilli

This is the recipe to know when it is cold, it is Tuesday, and the fridge contains half a cabbage and some eggs. One pan, about twenty minutes, most of which you spend not watching it.

It is also the most portable dish in this series, because eggs are the one ingredient we can point you to in four states. Everything else is a suggestion you can swap.

Each ingredient has a note on where you might find it. We cannot see what is on a table right now, so every one says may be available. Check the stall page before you drive.

You will need

Feeds two generously, or three if there is bread.

• Eggs, six · may be available from The Egg Co near MacDonald Park SA, Sue's Eggs near East Branxton NSW, which lists duck eggs as well, Fridge on Hicks near Yolla TAS, or KQ Produce near Deanmill WA
• Cabbage or winter greens, half a head · may be available from Parawanga Produce near Whites Valley SA
• A fresh chilli, or half of one if you are sensible · may be available from From the garden near Glass House Mountains QLD, or Couch Products near Freeling SA
• Garlic, two cloves · may be available from Haaseford Farms Garlic near Ironbank SA
• Extra virgin olive oil, more than feels right · may be available from Ampale Olives near Willunga SA
• Sourdough to mop up · may be available from Sadie Sourdough near Keyneton SA. Bake your own? Feral Farm near Cessnock NSW may have starter

Method

1. Shred the cabbage. Not too fine: you want it to keep some body.
2. Warm a generous amount of oil in a wide frying pan over medium heat. You want something around 28cm with a lid, because six eggs need room to sit separately.
3. Add the sliced garlic and chilli and let them sizzle for about thirty seconds, without letting the garlic colour.
4. Add the cabbage and a splash of water, season well, and cook it down for eight to ten minutes until it is soft and sweet with a few charred edges. This is where the flavour comes from, so do not rush it.
5. Make six wells in the greens and crack an egg into each.
6. Slide the pan into an oven heated to 180°C for 8 to 10 minutes, until the whites are set and the yolks are still loose. Duck eggs will want a minute or two longer and are richer for it.
7. Grind pepper over, and eat straight from the pan with toast.

No ovenproof pan? Put a lid on it instead and leave it over a low flame for 5 or 6 minutes. It works, but the eggs nearest the edge set faster than the ones in the middle, which is exactly the problem the oven solves.

Finding the ingredients this week

1. Open the map. SideStall shows the stalls near you by distance, with sellers who are open now up front.
2. Search the ingredient. Type "eggs", "cabbage" or "chilli" and search matches what sellers have actually listed, with photos and prices.
3. Check the stall page before you drive: hours, what they accept, one-tap directions to the gate.
4. Pre-order bread, which is the thing most likely to be gone by the time you arrive.

No one near you yet? SideStall grows gate by gate, so it is worth another look in a few weeks.

Also in this series: Roast pumpkin and cauliflower with black garlic and honey

Cover photo by Cath's Plants and Produce, Soldiers Hill VIC. Thanks for letting us use it.

Download the SideStall app, free on iPhone and Android, and see what is on the tables near you.

Keep chooks with more eggs than you need? List your stall on SideStall. It is free to start, there is no monthly fee to take payments, and being listed is how you end up in next month's recipes. Set up your stall →