SAVEUR Magazine Editor-in-Chief, James Oseland shares his favorite recipe from his latest book: Saveur: The Way We Cook: Portraits from Around the World with Organic Authority. A simple recipe that James stumbled upon in a Greek village tavern in Epirus, this dish combines luscious fried eggs with pleasingly bitter greens.
Wild Greens with Fried Eggs
(Horta me Avga Tiganita)
From the Organic Authority Files
1 ¼ cups extra-virgin olive oil
10 scallions, minced
1 ¾ lbs. mixed greens, such as nettles, lamb’s-quarter, spinach, Swiss chard, radicchio, and arugula, washed and minced
1 cup chopped flat-leaf parsley
1 cup chopped mint leaves
½ cup chopped fennel fronds
6 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
- 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.
- Heat remaining oil in a 12” skillet over medium-high heat. Working in two batches, crack eggs into skillet; cook, constantly spooning oil into 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.
Photograph by James Oseland. Image and recipe reprinted with permission from Weldon Owen Publishing.