Aunt Lidia's Suffocated Eggplant w/Scrambled Eggs

Suffocated Eggplant with Scrambled Eggs
Serves 4
What you will need:
3 cups of Slow-Cooked Summer Tomato and Eggplant Sauce
Heat 3 cups of sauce in a skillet until simmering. Crack 4 fresh eggs in a bowl and beat them with a couple pinches of salt. Pour the eggs on top of the hot sauce, raise the heat to high, and scramble up the eggs and sauce together with a fork for one minute. Serve hot for a great breakfast, lunch or brunch—or supper.
Instead of scrambling the eggs, try poaching them: make an indentation in the simmering sauce, crack an egg into it; do the same for each serving. Cover the skillet, cook slowly (about 4 minutes) until the egg is done to your liking. With a spatula, lift out a portion of sauce with an egg nestled on top and serve.and Eggplant Sauce

Heat 3 cups of sauce in a skillet until simmering. Crack 4 fresh eggs in a bowl and beat them with a couple pinches of salt. Pour the eggs on top of the hot sauce, raise the heat to high, and scramble up the eggs and sauce together with a fork for one minute. Serve hot for a great breakfast, lunch or brunch—or supper.