Saveur Recipe: Wild Greens with Fried Eggs

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



  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.