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Yield: 4 servings
Preparation Time: 20 minutes
Start to Finish Time: 30 minutes
- 1 medium red onion, halved and sliced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound chicory, rinsed and coarsely chopped
- 4 cloves garlic, minced
- 4 large eggs
- 1/4 cup (1 ounce) shredded Pecorino Romano
- Freshly ground black pepper
In a large saucepan over medium heat, saute onion and red pepper flakes in oil 5 minutes (don't brown the pepper). Stir in chicory and garlic; saute 10 minutes or until greens are tender. Gently break eggs over greens. Cover saucepan and reduce heat to low. Cook 4 minutes, or until whites are cooked through and yolks are slightly runny. Using a large spoon, carefully scoop up each egg with a portion of greens and place in a pasta dish. Sprinkle with Pecorino Romano and black pepper to taste.
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