Wild Greens with Fried Eggs (Horta me Avga Tiganita)
Wild Greens with Fried Eggs (Horta me Avga Tiganita). James Oseland

This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.

Yield: serves 6


  • 1 14 cups extra-virgin olive oil
  • 10 scallions, minced
  • 1 34 lb. 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
  • 12 cup chopped fennel fronds
  • 6 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 6 eggs


  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 ¾ 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.