Friarielli and eggs in a pan

Friarielli with eggs in a pan is a simple and flavorful dish from Neapolitan cuisine. Friarielli, also known as broccoli rabe or turnip tops, pair perfectly with eggs to create a delicious single-course meal. Here is the recipe.

Ingredients

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

Preparation

1. Clean the friarielli by removing the tougher outer leaves and the excessively large 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 it a spicy note.
3. Add the friarielli to the pan and let them cook for about 15-20 minutes or until they are tender, seasoning with salt. You might need to add a bit of water during cooking to avoid drying them out too much and to help them soften.
4. Once the friarielli are cooked and the water has evaporated, break the eggs over them, trying not to break the yolks if you prefer them that way.
5. Cover with a lid and cook the eggs to the desired degree of doneness (some prefer the yolk still runny, others well cooked).
6. Serve still hot, perhaps with a nice slice of homemade bread for dipping.

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

Curiosity

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