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Warm Chicory with Eggs and Pecorino Romano

by in Sep 2007
Warm Chicory with Eggs and Pecorino Romano
2 votes, 5.00 avg. rating (92% score)
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Total Time: 20

Yield: 4 servings

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  • 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

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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.

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