AT A GLANCE
"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."
|01||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.|
|02||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.|
|03||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.|
2011 KIR-YIANNI AKAKIES XINOMAVRO ROSÉ, AMYNDEON. , suggested by ANDREW PHILLPOT