Braised Rainbow Silverbeet with Brown Rice and Egg

Ingredients

• 2 tbsp olive oil
• 6 rainbow silverbeet stalks, leaves coarsely torn, stalks thinly sliced, reserve separately
• 1 leek, thinly sliced
• 1 garlic clove, finely chopped
• 1 tsp fennel seeds
• ½ tsp dried chilli flakes
• Finely grated rind and juice of 1½ lemons
• 220 gm organic brown rice
• 1 1/4 litres (5 cups) chicken stock, warmed
• 1/3 cup each coarsely chopped oregano and flat-leaf parsley, plus extra to serve
• 4 eggs, at room temperature
• 120 gm Greek feta, coarsely crumbled
• To serve: extra-virgin olive oil and bread (optional)