Recommendations

Eggs and Kale Fried in Chicken Fat

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

I proceeded with my usual fried egg routine, except instead of the regular ol’ olive oil, I reached for that schmaltz. I rewarded my genius idea with a million mental high-fives.

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Alone, they are stunning in color and shape, rich and fatty with a vaguely nutty, vegetal flavor. They don’t need the toast. In fact, toast, I’d argue, needs them.