"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."
- 200 gm mixed greens, such as warrigal greens, chicory, cavolo nero and chard
- 50 ml extra-virgin olive oil
- 4 eggs
- 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
- 1For 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.
- 2Blanch 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.
- 3Meanwhile, 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