Chicory shoots with eggs are a light, nutritious, and tasty main course, ready in under half an hour. Perfect for those times when you don’t have much time or desire to cook, without compromising on taste and lightness.
Chicory shoots, also known as asparagus chicory or Catalonia chicory depending on the region, are rich in vitamins and can be eaten both cooked and raw. For this recipe, you will only need the outer leaves of the head, the long and large ones, while with the shoots you find in the center, you can make a delicious raw chicory salad with anchovies.
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 head chicory shoots (Catalonia chicory with shoots)
- 1 clove garlic
- q.b. extra virgin olive oil
- q.b. salt
- q.b. pepper
- q.b. seed oil
- 0.35 oz butter
- 2 eggs
- q.b. salt
- q.b. pepper
Steps
To prepare chicory shoots with eggs, detach the large outer leaves from your head of chicory shoots, and set aside the inner parts, the shoots, which you can use to prepare chicory shoots with garlic and anchovies for example.
Then wash the leaves and cut them into pieces of 1 to 1.5 inches long. Set aside.
Peel the garlic and cut it in half. Heat a pan with 3 to 4 tablespoons of extra virgin olive oil and let the garlic sauté for about a minute, so the oil absorbs the flavor.
Add the chopped leaves of the chicory shoots and let them wilt on high heat, stirring often. Then lower the heat and let cook for about 5 more minutes while you prepare the eggs. In total, it will take about 10 minutes to cook the chicory shoots.
Heat another pan with a drizzle of oil and the butter, and when the butter has melted, crack the eggs and add them. Let cook over medium heat to the desired yolk doneness. Season with salt and pepper.
Place your eggs on the chicory shoots and serve immediately.
