Horta me Avga Tiganita (Wild Greens with Fried Eggs)

Name: Horta me Avga Tiganita (Wild Greens with Fried Eggs)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 1 ⁄ 4 cups extra-virgin olive oil; 10 scallions, minced; 1 3 ⁄ 4 lb. 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

Serves
serves 6

JAMES OSELAND

This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.

Ingredients

1 ¹⁄₄ cups extra-virgin olive oil
10 scallions, minced
1 ³⁄₄ lb. 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

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Instructions

Step 1

Heat ½ 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 ½ cup water; season with salt and pepper. Cook, stirring, until greens are tender, 18–20 minutes. Remove from heat.

Step 2

Heat ¾ 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.