Braised greens with poached egg recipe

Ingredients

• 80 ml extra-virgin olive oil (1/3 cup)
• 2 onions, cut into thin wedges
• 2 radicchio, outer leaves discarded, coarsely chopped
• 2 frisée, trimmed, leaves separated
• 30 ml red wine vinegar
• 150 gm day-old sourdough bread, coarsely torn
• 4 eggs, at room temperature
• Anchovy and rosemary dressing
• 5 anchovy fillets, finely chopped
• 1 tbsp rosemary, finely chopped
• 1 tbsp salted baby capers, soaked in cold water, drained
• 1 tbsp Dijon mustard
• 2 garlic cloves, finely chopped
• 2 tsp finely grated orange rind
• 1 tbsp red wine vinegar
• 60 ml extra-virgin olive oil (¼ cup)