"If you can't get your hands on wild greens, you can use
silverbeet or spinach," says Calombaris. "Even baby cos leaves can
200 gmmixed greens, such as warrigal greens, chicory, cavolo nero and chard50 mlextra-virgin olive oil 4eggsFor frying:olive oilTomato sauce30 mlextra-virgin olive oil1onion, diced2garlic cloves, finely chopped1cinnamon quill100 mldry white wine200 gmcanned crushed tomatoes1fresh bay leaf
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.
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.
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.