Suffocated Eggplant with Scrambled Eggs
A simple dish that I loved as a child (and still adore) is beaten eggs cooked in a small pan of bubbling melanzana affogata (or Slow-Cooked Summer Tomato and Eggplant Sauce, page 259). Here’s how to make enough for 4 servings:
Ingredients
Preparation
Step 1
Heat 3 cups of sauce in a skillet until simmering. Crack 4 fresh eggs in a bowl and beat them with a couple pinches of salt. Pour the eggs on top of the hot sauce, raise the heat to high, and scramble up the eggs and sauce together with a fork for 1 minute. Serve hot for a great breakfast, lunch, or brunch—or supper.
Step 2
Instead of scrambling the eggs, try poaching them: make an indentation in the simmering sauce, crack an egg into it; do the same for each serving. Cover the skillet, and cook slowly (about 4 minutes) until the egg is done to your liking. With a spatula, lift out a portion of sauce with an egg nestled on top, and serve.
