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Author Notes: A twist on the classic egg-in-a-hole. Instead of a toast, you've got a runny egg in a kabocha-eggplant pancake! —burp_excuzme
- 1 teaspoon olive oil
- 1/2 eggplant, chopped
- 1/2 onion, chopped
- 1 garlic clove, minced
- dashes Mexican Chili Powder
- dashes cumin powder
- drops Tabasco
- pinches salt and pepper
- 1 cup kabocha, pureed
- 2 eggs
- handfuls Parmesan cheese
- First heat up the oil in a pan. Toss in the eggplant and onion and garlic, sautee over medium heat until soft and mashable. Season with spice, Tabasco, and seasonings to taste.
- Put the eggplant-onion mixture into a large bowl with the kabocha.
- Mix and mash in 1 egg, and enough flour/cornmeal to make a mixture dry enough to form with hands.
- Take about a cup worth of batter and flatten it out onto an greased frying pan. Make a hole in the middle and crack the other egg into it. Sprinkle with Parmesan cheese.
- Heat it up on top of a medium-heat stove until the bottom is set, then pop it into a 300 degree Fahrenheit oven until the egg white is opaque and cooked through. Serve immediately.
- This recipe was entered in the contest for Your Best Brunch Eggs
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