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Calabrian Chili Fried Eggs

Course Breakfast
Cuisine Mediterranean
Keyword vegetarian
Total Time 1 hour
Servings 2
Author Christine Ma

Ingredients

Roasted eggplant sauce

  • 1 large eggplant
  • ⅓ cup Greek yogurt plain
  • ¼ cup olive oil plus 2 tablespoons
  • juice of ½ lemon
  • 2 garlic cloves
  • 1 tablespoon tahini
  • salt and pepper

Nut topping

  • 2 tablespoons olive oil
  • ¼ cup sliced almonds raw
  • ¼ cup pepitas raw
  • 1 tablespoon sesame seeds raw
  • 1 teaspoon sumac
  • ¼ teaspoon salt

Balsamic swiss chard

  • 2 tablespoons oil
  • ½ medium red onion thinly sliced
  • 1 bunch swiss chard chopped
  • 2 garlic cloves minced
  • 2 tablespoons balsamic vinegar
  • salt and pepper

Remaining ingredients

  • 2 tablespoons Calabrian chili oil
  • 4 large eggs
  • ¼ cup parsley chopped
  • 1 tablespoon capers
  • 2-3 Calabrian chilies chopped
  • crusty bread for serving

Instructions

  • Preheat oven to 425 degrees F.
  • Cut eggplant in half lengthwise. Use a sharp knife and score the flesh in a crisscross pattern. Drizzle 2 tablespoons oil and season eggplant with salt and pepper. Wrap eggplant in foil and place on a baking sheet. Roast for 25-30 minutes or until softened.
  • Scoop out enough of the eggplant flesh to fill 1 cup. Transfer to a blender and add yogurt, remaining ¼ cup olive oil, lemon juice, garlic, and tahini. Blend until smooth and season with salt and pepper. Set aside.
  • Make nut topping. Heat 2 tablespoons oil in a medium saute pan over medium heat. Add sliced almonds, pepitas, and sesame seeds. Toast until golden brown, stirring frequently. Remove from heat and season with sumac and salt. Spread nuts on parchment paper and let cool completely.
  • Heat 2 tablespoons oil in a large saute pan over medium heat. Add sliced onion and saute until softened, about 7-8 minutes, stirring occasionally. Add swiss chard and saute until softened, about 4-5 minutes. Add garlic and balsamic vinegar and saute for another minute. Season with salt and pepper, remove from heat, and keep warm.
  • Wipe pan clean and heat 2 tablespoons Calabrian chile oil over medium heat. Cook eggs until desired degree of doneness and season with salt and pepper.
  • Spread roasted eggplant sauce on two plates. Top with balsamic swiss chard, Calabrian chile eggs, nut topping, parsley, capers, and chopped Calabrian chilies. Serve immediately with crusty bread.

Notes

The eggplant sauce and nut topping can be prepared up to 3 days in advance.