Wild Greens with Fried Eggs (Horta me Avga Tiganita)

By cprzybyl

Ingredients

• 1 1⁄4 cups extra-virgin olive oil
• 10 scallions, minced
• 1 3⁄4 lbs. mixed greens, such as nettles,
• 
 lamb's-quarter, spinach, Swiss chard, and arugula,
• 
 washed and minced
• 1 cup chopped flat-leaf parsley
• 1 cup chopped fresh mint leaves
• 1 ⁄2 cup chopped fennel fronds
• 6 cloves garlic, minced
• Kosher salt and freshly ground black pepper,
• 
 to taste
• 6 eggs

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat 1⁄2 cup oil in a 5-qt. pot over medium-high heat. Add scallions and cook for 4 minutes. Add greens, parsley, mint, fennel, garlic, and 1⁄2 cup water; season with salt and pepper. Cook, stirring, until greens are tender, 1820 minutes. Remove from heat.

2. Heat 3⁄4 cup oil in an 12" skillet over medium-high heat. Working in two batches, crack eggs into skillet; cook, constantly spooning oil over yolks, until yolks are just set, about 2 minutes. Using a slotted spoon, transfer eggs to a plate. Divide greens between plates and top each with a fried egg.