By cooking.nytimes.com

Skillet Greens With Runny Eggs, Peas and Pancetta

Ingredients

4 servings

2 ouncespancetta

or 2 thick-cut slices bacon, diced

3 tablespoonsextra-virgin olive oil

1 bunchramps

or scallions, thinly sliced, whites and greens separated

2 bunchesred chard

rainbow or Swiss, stems thinly sliced and leaves coarsely chopped

2garlic cloves

finely grated or minced

¼ teaspoonfine sea salt

plus more to taste

red-pepper flakes

¾ cupchicken broth

or vegetable, or water

⅔ cupfresh peas

or frozen, you don’t have to thaw them if frozen

6eggs

large

country bread

Toasted, or baguette, for serving, optional

Instructions