Warm Chicory with Eggs and Pecorino Romano

From Yankee Magazine — September 2007

Vegetables Recipes | Eggs Recipes

Preparation Time: 20 minutes

Start to Finish Time: 30 minutes

Yield: 4 servings

• 1 medium-size red onion, halved and sliced
• 1/4 teaspoon kosher or sea salt
• 2 tablespoons olive oil
• 1 pound chicory, rinsed and coarsely chopped
• 4 garlic cloves, minced
• 1/4 teaspoon red-pepper flakes
• 4 large eggs
• 1/4 cup (1 ounce) shredded Pecorino Romano cheese
• Freshly ground black pepper

In a large saucepan over medium heat, sauté onion and salt in oil 5 minutes. Stir in chicory and garlic; sauté 10 minutes or until greens are tender.

Gently break eggs over greens. Cover saucepan and reduce heat to low. Cook until whites are done through and yolks are slightly runny, 5–7 minutes.

Using a large spoon, carefully scoop up each egg with a portion of greens and place in a pasta dish. Sprinkle with cheese and black pepper to taste.

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