Not a misprint. You fry an egg and ladle the soup over the egg. It’s quick and delicious. I love eggs for lunch and dinner more than breakfast, so when I saw this recipe, I had to try it. The broth is endlessly variable–use beef broth or vegetable stock, add thinly sliced or grated vegetables, herbs, spices, spice mixes, soy or hot sauces, whatever catches your fancy. If you like you can put the fried egg on toasted bread and place it in the bowl of soup. The directions are for 4 servings, one egg to a bowl, adjust accordingly. Use greens that will cook relatively quickly; I would not use collards or curly kale here.

8 c broth or stock
2 garlic cloves, thinly sliced
1 t peeled, finely chopped ginger or 1 t finely sliced, peeled and seeded fresh chile
3 – 4 c finely chopped or sliced greens
fresh chopped herb, for garnish, optional
lemon juice, for serving, optional

4 eggs
vegetable oil or butter
salt and pepper, to taste

1. Bring the broth to a simmer in a soup pot. Add the garlic and ginger and simmer for about 5 minutes. Add the greens, bring back to a simmer, and simmer until the greens are just tender.

2. Meanwhile, fry the eggs in some oil or butter. Season with salt and pepper. Place in a soup bowl or shallow soup plate. Don’t worry if the broth isn’t ready before the eggs. The eggs will be fine.

3. Gently ladle the broth over the eggs. Season with more salt and pepper, if you like. Garnish with some fresh, chopped herb and a drizzle of lemon juice, if you like.