Chefs' Recipes

Wild greens, tomato sauce and fried egg

Australian Gourmet Traveller recipe for wild greens, tomato sauce and fried egg.
Wild greens, tomato sauce and fried egg

Wild greens, tomato sauce and fried egg

Sharyn Cairns
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“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.”

Ingredients

Tomato sauce

Method

Main

1.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.
2.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.
3.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.

Drink Suggestion: 2011 Kir-Yianni Akakies Xinomavro Rosé, Amyndeon. Drink suggestion by Andrew Phillpot

Notes

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