Pasta With Garlicky Greens And Fried Eggs

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Washington Post


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1 pound linguine or similarly shaped pasta

1 pound leafy greens, such as escarole, arugula, dandelion greens or spinach, trimmed

3 tablespoons extra-virgin olive oil

8 large cloves garlic, thinly sliced

4 large eggs

Kosher salt

Freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Toscano cheese (optional)

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