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Wild greens, tomato sauce and fried egg


"If you can't get your hands on wild greens, you can use silverbeet or spinach," says Calombaris. "Even baby cos leaves can work well."

You'll need

200 gm mixed greens, such as warrigal greens, chicory, cavolo nero and chard 50 ml extra-virgin olive oil 4 eggs For frying: olive oil   Tomato sauce 30 ml extra-virgin olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 cinnamon quill 100 ml dry white wine 200 gm canned crushed tomatoes 1 fresh bay leaf

Method

  • 01
  • For tomato sauce, heat olive oil in a large saucepan over medium heat, add onion and garlic and stir occasionally until tender (6-8 minutes). Add cinnamon and wine, reduce to a glaze (6-8 minutes), then add tomatoes and bay leaf, and simmer until a thick, well-flavoured sauce forms (8-10 minutes). Season to taste.
  • 02
  • Blanch greens until just wilted (30 seconds), drain, refresh and drain again, squeezing out excess water, then coarsely chop. Heat extra-virgin olive oil in a frying pan over medium-high heat, add greens and toss. Add tomato sauce, toss to combine and season to taste. Divide among 4 bowls and keep warm.
  • 03
  • Meanwhile, fry eggs in oil 2 at a time over medium-high heat until cooked to your liking (2-3 minutes for soft yolks). Serve each egg hot atop greens and tomato mixture.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Kir-Yianni Akakies Xinomavro Rosé, Amyndeon.

Featured in

Aug 2013

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