Place the currants in a small microwavc-safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in salad bowl to cool.
When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers and salt.
Whisk together to form a light dressing.
Add the spigarello and toss with the vinaigrette to coat well.
Add the pine nuts and let stand at room temperature for 10 minutes.
In a 10 inch pan, heat the remaining 2 tablespoons olive oil over medium heat. Crack the eggs into the pan and cook slowly the way you like them – sunny side up is best.
Season the eggs with salt and pepper and sprinkle with the cheese.
Toss the salad one more time.
Divide the salad among serving plates, slide an egg over the top of each and serve.
Recipe from Mario Batali’s (co-host of The Chew and multiple restaurant owner) cookbook.