1/2 cup chopped peeled Roma tomatoes Salt and freshly ground black pepper
4 large eggs
Remove and discard the stems of the greens, and coarsely chop the leaves.
In a large deep nonstick skillet, heat olive oil over medium-low heat. Add the onion and fennel and cook until softened and lightly browned, about 5 minutes. Add garlic, paprika, and cayenne and cook 3-4 minutes, stirring.
Add the greens, cover the pot, and cook until wilted, about 5 minutes.
Stir in the mint and tomatoes, and simmer until the liquid evaporates. Season to taste with salt and pepper.
Using a wooden spoon, make 4 wells in the cooked greens. Carefully break an egg into each of the wells, and cook until the yolks and whites are set, about 10 minutes. Remove and serve immediately.