Horta me Avga Tiganita (Wild Greens with Fried Eggs) | Saveur
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
Ingredients
- 1 <sup>1</sup>⁄<sub>4</sub> cups extra-virgin olive oil
- 10 scallions, minced
- 1 <sup>3</sup>⁄<sub>4</sub> 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
- <sup>1</sup>⁄<sub>2</sub> cup chopped fennel fronds
- 6 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 6 eggs
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