Pancetta, eggplant, marinara, basil... what a way to wake up!

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large deep skillet, cook pancetta in 2 tbsp. oil over medium-high until crisp, about 3 minutes. Transfer to plate. In skillet, heat remaining 4 tbsp. oil over medium-high. Cook eggplant, stirring occasionally, until browned, 6 to 8 minutes; season. Add marinara, half the herbs, and the pancetta. Cook, stirring often, for 2 minutes. Using spoon, create 4 wells in eggplant mixture. Crack in eggs. Cover and simmer over medium-low until whites set, about 5 minutes. Top with remaining herbs. Serve with toast.

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