11/2 pounds escarole (or other vegetable; see the recipe note), trimmed and chopped as you like
1 to 2 tablespoons butter
4 to 8 eggs
Pepper
Grated or crumbled cheese for serving (like Parmesan, pecorino, feta, or queso fresco), optional
Focaccia, baguette, or crusty rolls for serving
Instructions
Put a large pot with a tight-fitting lid over medium-high heat. Add 2 tablespoons of olive oil and when it shimmers, add the onion and garlic with a sprinkle of salt. Cook, stirring almost constantly, until the garlic begins to color and the onion softens, about 3 minutes. Add the tomatoes, swish a splash of water inside the can and pour that in, too. Break the tomatoes up a bit with a spoon, then stir in the vegetables. Bring to a boil, then lower the heat so the sauce bubbles gently.
Cover the pot and cook, stirring occasionally until the vegetables are as tender as you want them, at least 15 minutes or up to an hour. Add water as necessary to keep the mixture saucy but not too brothy. When the vegetables are ready, taste and adjust the seasoning. Spoon them with plenty of sauce onto plates and drizzle with a little more olive oil. (It’s okay if they cool a little; better that than overcooked eggs.)
Put some butter in a non-stick or cast-iron skillet over medium-high heat (The size of the pan and quantity of butter depend on how many eggs you’re cooking.) When the butter melts and foams, crack in the eggs. As soon as the whites are set, in a minute or 2, assertively slip a spatula under each to lift and turn them without crashing them into each other. (Work in batches if you’re at all worried about crowding.) Cook the other side until the yolks are as runny or firm as you like, another 1 to 3 minutes.
Put the egg (or eggs) on top of the greens and sprinkle with salt and pepper. If you’re using cheese, scatter it here and there and serve with bread.