Italian Baked Eggs with Eggplant & Tomato
Photography by Christopher Testani
Recipe by Alexa Weibel
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
4 oz. diced pancetta
6 tbsp. olive oil
1 large eggplant (about 1 1/4 lb.), cut into 1-inch pieces
1 jar (24 oz.) marinara sauce
1/4 cup sliced fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 medium eggs
toast, for serving
Preparation
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.
