Wild greens, tomato sauce and fried egg

AT A GLANCE

  • Serves 4 people

"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
  • 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
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.

Topics:

EGGS, ONIONS, GREEK, CHEFS' RECIPE, CINNAMON, SIDE DISH, GARLIC, WINTER, WHITE WINE, TOMATOES

Recipe:

GEORGE CALOMBARIS, GAZI, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2011 KIR-YIANNI AKAKIES XINOMAVRO ROSÉ, AMYNDEON. , suggested by ANDREW PHILLPOT

FEATURED IN

Aug 2013

Aug 2013

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