Wild Greens with Fried Eggs (Epriusi Horta me Avga Tiganita)

This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.

1¼ cups extra-virgin olive oil
10 scallions, minced
1¾ lbs mixed greens, such as nettles, lamb’s-quarter, spinach, Swiss chard and/or arugula, washed and minced
1 cup fresh flat-leaf parsley, chopped
1 cup fresh mint leaves, chopped
½ cup fresh fennel fronds, chopped
6 cloves garlic, minced
sea salt
black pepper, freshly ground
6 eggs

Heat ½ cup oil in a 5 qt pot over medium-high heat. Add scallions and cook for 4 minutes. Add greens, parsley, mint, fennel, garlic, and ½ cup water; season with salt and pepper. Cook, stirring, until greens are tender, 18-20 minutes. Remove from heat.

Heat ¾ cup oil in an 12" skillet over medium-high heat. Working in two batches, crack eggs into skillet; cook, constantly spooning oil over yolks, until yolks are just set, about 2 minutes. Using a slotted spoon, transfer eggs to a plate. Divide greens between plates and top each with a fried egg.

Makes 6 servings.