Friarielli and Eggs in a Pan

Friarielli with eggs in a pan is a simple and tasty dish from Neapolitan cuisine. Friarielli, also known as turnip broccoli or turnip tops, pair perfectly with eggs creating a delicious one-pot dish. Here is the recipe.

Ingredients

• 500 g of friarielli (or broccoli rabe)
• 2-4 eggs (depending on the desired portions)
• 2 garlic cloves
• Extra virgin olive oil to taste
• Salt to taste
• Chili pepper (optional)

Preparation

1. Clean the friarielli by removing the tougher outer leaves and excessively thick stems. Wash the tops well in cold water.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you like, you can add some chili pepper to give a spicy note.
3. Add the friarielli to the pan and let them cook for about 15-20 minutes or until tender, seasoning with salt. You may need to add a bit of water during cooking to prevent them from drying out too much and to facilitate softening.
4. Once the friarielli are cooked and the water has evaporated, crack the eggs over them, without breaking the yolks, unless you prefer them that way.
5. Cover with a lid and let the eggs cook to the desired doneness (some prefer the yolk still runny, others well-cooked).
6. Serve hot, perhaps with a nice slice of homemade bread for “scarpetta”.

You can accompany this dish with a nice glass of fresh white wine, such as a Greco di Tufo or a Fiano di Avellino that contrast well with the slight bitterness of the friarielli.

Trivia

the name “friarielli” is typically Neapolitan, but this vegetable is known in various parts of Italy by different names. For example, in Puglia it is often called “cime di rapa”, while in some northern regions they refer to it as “broccoletti”.