Bulls-Eye Eggs with Farmgirl Arrabbiata Sauce

With Mother’s Day just around the corner and sunny skies above, I’ve got brunch on my mind. It’s one of the easiest meals to pull off, especially for company. Once you pump your guests full of coffee and mimosas, just about anything you prepare will be appreciated. No need to knock yourself out. Just pull out a couple crowd-pleasing recipes, like these frisky eggs with a spicy tomato sauce on a bed of grilled eggplant.

Bull’s-Eye Eggs have been on the menu at my family’s hotel, Shutters on the Beach, since 1994. When one chef attempted to take them off the menu to make room for newer brunch items, so many guests complained that the dish reappeared a few weeks later. You can find the original recipe in my book, Summertime Anytime, but here I’ve added a few farmgirl tweaks, such as the meatless Canadian bacon, which lends a subtle smokiness without extra grease (you could use bacon or a ham hock if you prefer).

Serve the eggs any style (sunny-side up is always cheery), either in a pretty ceramic serving dish, or in adorable mini cast iron skillets. If you have another 10 minutes to spare, whip up some Puffy Popovers and head outdoors for your first al fresco meal of the season. Even my mother would be tickled.

Serves 4

1 medium eggplant (about 8 ounces)
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
8 large eggs
1 cup Arrabbiata Sauce

Farmgirl Arrabbiata Sauce

3 tablespoons extra virgin olive oil
1/2 large onion, chopped very small
2 tablespoons capers
3 large cloves garlic, minced
1/2 cup dry white wine
2 slices Yves Veggie Meatless Canadian Bacon (optional)
1 (15-ounce) can organic or San Marzano tomato purée
1 tablespoon chopped fresh herbs or 2 teaspoons dried oregano, basil or herbes de Provence
1/2 teaspoon dried hot chile pepper flakes, or to taste
Pinch of sugar, Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (optional)
Fresh basil, chopped, for garnish

1. Preheat a grill pan, indoor grill or broiler to medium-high heat.

2. Cut the eggplant into 1/2-inch-thick slices. Brush them with 2 tablespoons of olive oil, season generously with salt and pepper, and grill each side for about 3 minutes, or until lightly charred. Remove from the heat and keep warm.

3. In a large sauté pan, heat the 3 tablespoons of oil over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the capers and continue cooking for a few minutes until the capers pop, then add the garlic and cook briefly until fragrant. Pour in the wine, meatless bacon, tomato pureé and herbs. Bring to a simmer and then cook, uncovered, until thickened, 10 to 12 minutes. Season the sauce to taste with red pepper flakes, sugar, salt and pepper. Finish with butter, if desired.

4. In a small nonstick pan, heat the remaining tablespoon of oil over medium heat. Add the eggs and cook sunny-side-up or to your liking. Season with salt and pepper.

5. To serve, divide the grilled eggplant slices among mini cast iron skillets , or arrange in a ceramic serving dish or on warmed serving plates. Pour a little Arrabbiata Sauce on top. Carefully slide the eggs over the sauce, season with salt and pepper, and garnish with fresh basil. Serve immediately.

Time is running out to enter our April cooking contest!