Fried Eggs with Greens are a favorite go-to quick lunch or dinner. All you need are a handful of greens; green onions, olives and eggs to create a satisfying meal in about 20 minutes. Enjoy with fresh crusty bread! 
I don’t know about you but eggs are almost always my go-to meal when the pantry or fridge are bare or I want a quick and easy meal without too much fuss. You can definitely just scramble an egg or fry it sunny side up and serve it with a piece of toast in minutes. But a few greens elevate a simple egg to the most satisfying and flavorful meal!
The sweetness of the fried green onions and the sharp, briny flavor of the olives are a match made in heaven. Served with fresh bread, you have the perfect meal any time of day.
Origin of Fried Eggs with Greens:
I had forgotten all about this simple fried eggs with greens recipe that my mother used to make, usually for lunch. It consisted of fresh greens picked from my father’s huge vegetable garden.
The idea came from my maternal grandmother from Sicily who suggested that my mother fry up the overabundance of parsley from the garden with eggs. Genius!
Which greens can be used in this recipe?
Just about any type of greens work well in this recipe. I used what I had on hand in my garden which happened to be kale.
Other greens that work well include spinach; swiss chard; broccolini; rapini or even escarole. Basically, use whatever you happen to have on hand!
Aside from these greens, lots of green onions and parsley are a must in this recipe. They add so much flavor when sautéed.
How to make Fried Eggs with Greens:
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed, printable recipe.
Heat olive oil over medium heat in a medium sized non-stick pan. Add the white parts of the green onions; kale and a pinch of salt. Cook, stirring, for about 3 minutes.
Add the rest of the green onions; parsley; chili pepper (optional) and a pinch of salt. Cook 3 minutes longer. 
Stir in the olives. Make 2 wells in the mixture of greens and add the eggs. Cook with the lid on until the eggs are cooked but the yolks are still slightly runny, 3-4 minutes. Add salt and black pepper, to taste. Serve immediately with fresh bread.
Tips and suggestions:
- Multiply this recipe as needed to feed a crowd.
- Enjoy for breakfast, lunch or dinner.
- Replace the kale with other greens such as spinach; swiss chard; broccolini; rapini or escarole.
If you give this simple yet delicious recipe a try, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more delicious egg recipes for you to check out!
- Fried Tomatoes with Eggs
- Zucchini Blossom and Egg Scramble
- Potato and Red Pepper Frittata
- Ricotta Frittata
Ingredients
- 3 green onions sliced, white and green parts separated
- 1 large kale leaf tough stem removed and leaf coarsely chopped
- 2 tbsp. olive oil
- 1/2 cup parsley chopped
- 7-8 olives black olives or Kalamata olives will do
- 2 large eggs
- salt and pepper to taste
- chili pepper optional
Instructions
- Heat olive oil over medium heat in a medium sized non-stick pan. Add the white parts of the green onions; kale and a pinch of salt. Cook stirring for about 3 minutes.
- Add the rest of the green onions; parsley; chili pepper (optional) and a pinch of salt. Cook 3 minutes longer. Stir in the olives
- Make 2 wells in the greens mixture and add the eggs. Cook with the lid on until the eggs are cooked but the yolks are still slightly runny, 3-4 minutes. Add salt and black pepper, to taste.
- Serve hot with fresh bread.
Notes
- Multiply this recipe as needed to feed a crowd.
- Enjoy for breakfast, lunch or dinner.
- Replace the kale with other greens such as spinach; swiss chard; broccolini; rapini or escarole.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
This looks amazing live the contrast ofvghe egg to greens. This brings back so many memories for me too. Love Italy an familes. I like the fact that you could use up do many of those greens left in the fridge. The fried parsley, wow and olives I would eat olives in any fashion. I wish I was there dipping that nice pagnotta into that yolk. Will gave to settle for a virtual experience.
Wonderful dish and post.
Have a wonderful weekend!
Loreto
Thanks Loreto! My mother taught me this recipe. You can toss in whichever greens you have on hand. I’ve also added mushrooms. It’s an easy and quick lunch and my family enjoys it.