Wild Greens with Fried Eggs (Horta me Avga Tiganita)
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
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Credit: James Oseland
1 1⁄4 cups extra-virgin olive oil
10 scallions, minced
1 3⁄4 lbs. 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
1. Heat 1⁄2 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 1⁄2 cup water; season with salt and pepper. Cook, stirring, until greens are tender, 18–20 minutes. Remove from heat.
2. Heat 3⁄4 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.
SERVES 6
 Recipe - Saveur.com){kind=link}
Grandma, though, used more fennel than I ever liked.