Warm Chicory with Eggs and Pecorino Romano
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Total Time: 20
Yield: 4 servings
Ingredients:
1 medium-size red onion, halved and sliced1/4 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
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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.