Start by gathering a fresh bunch of pokeweed leaves. Remember to pick only the young, tender, and vibrant green leaves, discarding any mature or woody parts of the plant.

Thoroughly wash the leaves and remove any debris. Handling pokeweed leaves with care is crucial, as they can be toxic if not prepared correctly. To eliminate potential toxins, boil the leaves in water for about 15 minutes before cooking.

After boiling, drain the leaves and set them aside.

In a skillet set over medium heat, add the minced garlic and diced onion and sauté until fragrant and translucent.

Add the pokeweed leaves to the skillet and cook for about 5 minutes or until they begin to wilt.

Make four small wells in the cooked polk salad mixture and crack the eggs into the wells. Season with salt and pepper.

Cover the skillet and cook for an additional 5 minutes or until the eggs are cooked to your desired doneness.

Remove the skillet from heat and let it cool slightly before serving.