Sautéed Eggs and Greens with Lemon

Name: Sautéed Eggs and Greens with Lemon
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6 green onions; 5 eggs; 1 ⁄ 3 cup extra-virgin sesame oil or extra-virgin olive oil; 3 garlic cloves, bruised; 9 cups loosely packed arugula; 1 tsp. kosher salt; 3 Tbsp. roughly chopped flat-leaf parsley; 1 ⁄ 2 lemon; Freshly ground black pepper

Serves
serves 4-6

This simple dish, a favorite of home cooks across Cyprus, makes a light repast that's ideally suited to the country's hot climate.

Ingredients

6 green onions
5 eggs
¹⁄₃ cup extra-virgin sesame oil or extra-virgin olive oil
3 garlic cloves, bruised
9 cups loosely packed arugula
1 tsp. kosher salt
3 Tbsp. roughly chopped flat-leaf parsley
¹⁄₂ lemon
Freshly ground black pepper

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Instructions

Step 1

Trim a few inches off the top of the onions; each onion should measure about 6" long. Halve green onions lengthwise; cut each half crosswise into 1⁄8"-thick strips. Set aside.

Step 2

Crack eggs into a bowl. Heat oil in a 12" nonstick skillet over high heat. Add onions and garlic; cook, stirring frequently with a spatula, until lightly browned, about 4 minutes.

Step 3

Add arugula and salt; stir, until greens are wilted, about 1 minute. Quickly add eggs and parsley; stir vigorously to break up yolks and whites. Let cook, undisturbed, for 30 seconds. Break eggs up a bit with a spatula. Let cook until set, about 30 seconds more.