Method

• 1.
  Place the chilli and lemon juice in a small bowl, season to taste and toss to combine. Set aside.
• 2.
  Preheat a lightly greased barbecue or chargrill pan to high. Brush both sides of the bread with the extra olive oil and season to taste. Grill for 1-2 minutes on each side until charred and crisp. Cut into small, rough wedges and set aside. Drizzle greens with olive oil and grill, tossing frequently, for 2-3 minutes until charred and wilted. Transfer to a large bowl, season to taste and set aside.
• 3.
  Place a large frypan over high heat. Add ghee and garlic and cook, stirring frequently, for 1 minute or until garlic has softened. Add the greens and toss to coat. Reduce heat to medium, and spread the greens out in the pan so you have enough room to add the eggs. Crack eggs into the spaces you created and cook for 4-5 minutes until cooked your liking.
• 4.
  Remove from the heat, scatter with the chilli mixture and serve with sourdough.