The whole eggs give this healthy tart a quirky but yummy bit of difference!
Preheat oven to 180 degrees Celcius. Wash the silverbeet leaves (remove white stalks), shake off moisture and chop finely.
Saute the capsicum and onions in a little oil until soft. Use large frypan or Saute Pan.
Add silverbeet, and saute on low heat until wilted.
Put silverbeet in a large bowl, drain off any excess liquid from mixture.
Add 2 eggs and cheese to silverbeet, combine well. Season with pepper.
Place thawed pastry sheets into lightly greased Slice Pan or a pie dish, making sure pastry comes up sides and overhangs slightly.
Spread silverbeet mixture over pastry, and make 4 wells into mixture at even spaces.
Crack 1 raw egg (unbeaten) into each well.
Cover tart with remaining pastry sheets, and seal edges by folding pastry over itself and press together. Brush pastry with egg.
Bake for approx 25-30 min, or until pastry is golden brown.
When you slice the tart to serve, you'll see the now cooked whole eggs placed in the wells - they're the yummiest bit!