Return to Content

Warm Chicory with Eggs and Pecorino Romano

Warm Chicory with Eggs and Pecorino Romano
2 votes, 5.00 avg. rating (93% score)
by in Sep 2007
Submit a Recipe Image

Total Time: 20

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, saut
Updated Thursday, August 2nd, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Warm Chicory with Eggs and Pecorino Romano

  1. Anonymous September 17, 2007 at 1:43 pm #

    So simple, yet so satisfying. For me, this tasted like comfort food. Make sure to have some good crusty bread. I think I might serve it next time with a bit of ham, sausage, pancetta, bacon or Canadian bacon. This is a truly easy brunch, lunch or supper dish. I used escarole and imagine most greens would be fine…from spinach to curly endive or chard.

Leave a Reply

Comments maybe edited for length and clarity.