Random concoction…ready go!

Shallot Shrimp Ragu, on top of roasted eggplant, topped with poached eggs.

Ragu:

• 2 shallots, loosely chopped
• 6 cloves garlic, loosely chopped
• 3 cups wild caught baby shrimp
• 8 oz tomato paste
• 2 cups water
• 1 TBSP bacon fat
• Himalayan pink sea salt/pepper
• Garlic powder

Saute all ingredients except for the baby shrimp over medium heat until it has a saucy consistency. Reduce heat to low, and roast eggplant, like this: 1…2…ready, eggplant! Once eggplant is finished roasting, add the shrimp to the simmering ragu, and continue simmering while you poach eggs (looks like hamburger helper, SO NOT hamburger helper!).

Perfect, quick poached eggs:

• 2 eggs
• 10 oz water
• 2 coffee mugs

Fill both coffee mugs about 3/4 full with water. Crack and drop each egg into it’s own mug. Pop in the microwave for about 1-2 minutes. How long you microwave them, depends on how you want the yolks. Mine were over-medium and I went for 2 minutes. Plate eggplant, top with ragu, top with poached eggs. Enjoy!