Around these parts, the word “breakfast” often rhymes with “eggs.” I love and adore these little nutritional powerhouses, but one can only have them boiled, fried and frittata-ized so many times before getting a bit of taste fatigue.
Fortunately, however, there are folks out there who are far more culinarily creative than me. I’d been hearing tons of Paleo-centric praise for Melissa Joulwan and her fantastic recipes. After coming across her Italian sausage eggplant strata for the umpteenth time, I decided it was time to just make it already.
Halfway through the process, I was suspicious. I wanted some unique techniques, and I sure got them. Melissa instructs you to beat and pour raw eggs into a cooled tomato base, resulting in a scary-looking, salmon pink-colored goo. Trust in the process, though, because the sauce will cook down into luxurious magic. I shared this dish with friends, who enthusiastically confirmed its addictive mix of flavors and textures: creamy, savory, tangy, hearty, healthy. Set aside the time to make this, because it’ll provide you with a week of eggy, edgy breakfast.
Italian sausage eggplant strata
Recipe adapted from Melissa Joulwan’s Well Fed: Paleo Recipes for People Who Love to Eat, courtesy of Mmmm Paleo
Note: Stratas, like so many egg-based dishes, are incredibly easy to tweak. Feel free to sub the two pounds of ground pork with whatever protein you’d prefer. I split the recipe into halves, creating two mini-stratas: a vegetarian one with four diced portabello mushroom caps; and another using a pound of ground turkey. If you’re pressed for time and want to skip making the seasoning, I’m sure you’d be just fine using pre-made Italian-spiced sausage.
There are many steps involved and many components to cook, cool, and assemble. As such, I’ve laid out an optimized schedule below. Fear not — while it does take some time to make, the recipe is actually quite simple!