Sautéed Eggs and Greens with Lemon

  • 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.


  • 6 green onions
  • 5 eggs
  • 13 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
  • 12 lemon
  • Freshly ground black pepper


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.

Step 4

Transfer to a bowl, squeeze juice of the lemon over top, and sprinkle with pepper.

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