1. Rinse the agrellia and cut them into 3 or 4 pieces, 3-4 cm long, starting from the tips. Be careful, only cut the tender parts.
2. In a frying pan, pour the olive oil, and when it heats up, add the cut agrellia. When they soften, after about 7-8 minutes, sprinkle them with ½ teaspoon of salt.
3. Crack the eggs over the agrellia and sprinkle the remaining salt, so the eggs are seasoned too.
4. Using a ladle with gentle movements, break the eggs and mix them so they coat the agrellia.
5. Stir until the eggs are set. Serve while warm and drizzle with a little lemon juice, if you like.
