A few weeks ago, I shared with you a recipe for Green Olive and Eggplant Caponata. Lucky for me, I like left overs, because the recipe made enough for a few 1-cup plastic containers that hung out in my fridge for a few days. For me, the caponata actually tastes a lot better the next day, once the ingredients have an opportunity to intermingle and hang out. I also like to eat caponata cold, with an addition of minced white onion, more herbs and a drizzle of red wine vinegar (that's what happened to one of the 1-cup leftover containers).
My second container of leftovers was destined for breakfast. If you don't want to get up extra early in the morning, use this idea for brunch. I decided to use the caponata as a nest for eggs - why not, right?
This is really simple and hardly requires a recipe, but let me quickly guide you through the process. I'm a fan of a non-stick pan for this application.
Heat a little bit of olive oil in a non stick pan over medium heat and add your container of caponata. Cook, stirring occasionally unti the caponata heats up - about 5 minutes. Now, use a wooden spoon or a spatula to make 2 indentations in the capona - that's where the eggs would go! (If you're cooking for more than one person, I'd suggest using a large pan to fit more eggs).
Cracking eggs isn't as hard as it might seem - just try to break them gently and don't get any of the shell inside the pan. How long you cook the eggs is really up to you. The egg white needs to be completely cooked through - a beautiful white color, but still tender. I prefer my egg yolks runny - actually that's my favorite part of the whole dish (I normally end up holding my breath at the moment that I use a fork to break the egg yolk, praying that the golden yellow would run out freely). I like covering the pan with a lid for a few minutes to cook the eggs more evenly.
That's pretty much it. I served the eggs and caponata with a toasted english muffin. I like to get it extra crunchy so it can soften while soaking up the runny egg yolk.
Try this the next time you're serving brunch! Enjoy