Baked eggs with greens


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  • 1 cup of any or all of these, mixed: nettles, curly endives, chicory, dandelion greens, round radicchio, beetroot (beet) leaves, wild rocket, spinach
  • 3 spring onions
  • 1 onion
  • 80 ml (2½ fl oz/1/3 cup) olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot paprika
  • 4 eggs
  • Bread to serve
John Gregory-Smith

About John Gregory-Smith

John Gregory-Smith is the Editor and Creative Director of Eat Travel Live magazine, an online food, travel and lifestyle magazine, bringing unique experiences from around the world together into one great place.

View all articles by John Gregory-Smith

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