Name: Greek Horta Tsigariasta with Eggs (Braised Greens & Olive Oil)
Yield: 4
Cuisine: Greek
Ingredients: 2 pounds mixed horta, dandelion greens, chicory, amaranth greens, mustard greens, or a combination, washed well; 1/4 cup extra virgin olive oil; 4 garlic cloves, finely chopped; 4 scallions, sliced; 1 teaspoon salt, or to taste; Freshly cracked black pepper, to taste; 1/4 teaspoon crushed red pepper flakes, optional; Juice of 1 lemon, plus more for serving; 4 large eggs; 2 tablespoons chopped fresh dill or parsley

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Greek Horta Tsigariasta with Eggs (Braised Greens & Olive Oil)

Yield: serves 4

Horta Tsigariasta is a rustic Greek dish made with tender greens slowly sautéed in olive oil with garlic, scallions, and fresh lemon juice until rich and flavorful. In this hearty variation, eggs are nestled into the greens and gently cooked until perfectly set, creating a simple and satisfying meal that showcases the Mediterranean tradition of transforming humble ingredients into something truly delicious. Serve it with crusty bread and feta cheese for a wholesome breakfast, lunch, or light dinner.

Ingredients

2 pounds mixed horta, dandelion greens, chicory, amaranth greens, mustard greens, or a combination, washed well
1/4 cup extra virgin olive oil
4 garlic cloves, finely chopped
4 scallions, sliced
1 teaspoon salt, or to taste
Freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes, optional
Juice of 1 lemon, plus more for serving
4 large eggs
2 tablespoons chopped fresh dill or parsley

Instructions

Prepare the Greens

Bring a large pot of salted water to a boil.

Add the greens and cook until tender, about 10–15 minutes depending on the variety.

Drain well and gently squeeze out the excess moisture. Roughly chop the greens if the leaves are large.

Make the Tsigariasta

Heat the olive oil in a large skillet over medium heat.

Add the scallions and cook for 2–3 minutes, until softened.

Stir in the garlic and crushed red pepper flakes, if using, and cook for 30 seconds, until fragrant.

Add the cooked greens and season with salt and black pepper.

Cook, stirring occasionally, for 8–10 minutes, until the greens are rich, flavorful, and lightly caramelized in spots.

Stir in the lemon juice and fresh herbs.

Add the Eggs

Create 4 small wells in the greens.

Crack an egg into each well.

Cover the skillet and cook for 4–6 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Serve immediately with warm crusty bread, feta cheese, and extra lemon wedges.

Notes

Traditional Horta Tsigariasta Without Eggs

Prepare the recipe through the tsigariasta step and simply omit the eggs. Finish with an extra drizzle of olive oil and a squeeze of fresh lemon juice before serving.

This version is often served as a vegetable side dish alongside grilled fish, roasted meats, beans, crusty bread, or feta cheese.

With Feta

For extra richness, crumble 4–6 ounces of feta over the greens just before adding the eggs, or sprinkle it on top before serving.

Best Greens to Use

Traditional Greek cooks use whatever wild greens are available. If wild horta is unavailable, use a mixture of dandelion greens, escarole, Swiss chard, mustard greens, beet greens, spinach, or arugula.

Make-Ahead Tip

The greens can be boiled and refrigerated up to 2 days in advance. When ready to serve, sauté them with the olive oil and aromatics, then add the eggs just before serving.