Name: Wild greens, tomato sauce and fried egg
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Wild greens, tomato sauce and fried egg

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

Serves 4

Prep

20M

Cook

30M

Total

50M

“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

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

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.