Escarole with Crispy Ham and Eggs
Ingredients
- 4 tablespoons olive oil, divided
- 2 ounces thinly sliced Speck or prosciutto
- 4 large eggs
- ¾ teaspoon crushed red pepper flakes
- 1 head of escarole, leaves separated and torn into large pieces
- 1 teaspoon fish sauce (such as nam pla or nuoc nam)
- Kosher salt, freshly ground pepper
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