The sight of sunshine streaming through my window means that we’re ready to welcome spring and make ramps & eggs, my favorite most un-recipe recipe ever.
Okay, you get to make salsa verde but that’s the only step-by-step part of this dish, which is a marriage of my two global favorites – green shakshouka and baghali ghatogh. You can add potatoes or gigante beans to the eggs, if you’d like, for some extra substance for the zingy sauce.
Love this for a spring weekend brunch! Let the ingredients shine and say hello to warm weather and freshly grown and picked ingredients – some of my favorite parts of this time of year.
Fried eggs and grilled ramps
You’ll need:
- 3-4 eggs
- 1 bunch ramps, washed and dried well
- salsa verde (recipe used here)
- olive oil
- salt, pepper
- optional: boiled new potatoes or cooked gigante beans
1. Make the salsa verde first, using your food processor.
2. Heat a large pan and grill the ramps – with no oil – on medium-low heat.
3. Add a little bit of olive oil into the pan and break the eggs in one by one. Season with salt and a fresh pepper.
4. Spoon in salsa verde into the eggs and lower heat slightly. Add in the potatoes or beans here, if you’re going to use them. Let the sauce cook down a little bit, taste for salt.
Serve immediately with some crusty bread and strong coffee (or maybe that’s just me this morning!).
Such a pity tomatillos don’t exist here in France! This dish looks like absolute perfection; there is nothing I don’t like about it; the subtle balance of flavors and textures, the colors, the ingredients, the sophisticated simplicity. Beautiful pictures too!
Thank you so much, Darya! It’s a springtime favorite of mine – it’s nice to enjoy ramps while we can.
I know, shame about the lack of tomatillos. Perhaps, you can substitute some green salsa that’s a little more chili/pepper and herb based – would also be delicious, I’m sure!
Looks so healthy and delicious. Can you believe I have never tried ramp? I hope I can find it here in Asia.
Hi, Bam – thank you! Ramps are a kind of wild garlic shoot (and I think they tended to grow/be picked in the wild until recently!)
I just saw some fresh tomatillos in the market this week and was thinking about making salsa verde. This would be a perfect way to use it. It’s ramps, actually, that are hard to get hold of here. They tend to be sold only at the Farmers’ Markets and you have to get there first thing or you’re out of luck.
I love salsa verde with eggs! I am guessing that in NY this year, they have realized the somewhat increased demand for ramps because I’ve been lucky and they have been much more accessible at the various markets throughout town.