Chef's Recipes

Wild greens, tomato sauce and fried egg

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

By George Calombaris
  • Serves 4
  • 20 mins preparation
  • 30 mins cooking
Wild greens, tomato sauce and fried egg
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."


  • 200 gm mixed greens, such as warrigal greens, chicory, cavolo nero and chard
  • 50 ml extra-virgin olive oil
  • 4 eggs
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


  • 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