Saveur Recipe: Wild Greens with Fried Eggs

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Sep 10, 2024

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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)

Serves 6

Ingredients

• 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
• 6 eggs

Method

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. 
2. 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.