Sinangag na Talong na May Itlog

Preheat oven to 400°F (200°C). Pierce the eggplant several times with a fork and roast until soft and the skin is charred, about 30-40 minutes.

Let the eggplant cool slightly, then scoop out the flesh into a bowl. Discard the skin.

Mash the eggplant flesh with a fork until it resembles coarse grains. You can also pulse it a few times in a food processor for a finer texture, but avoid making it a puree.

In a small bowl, whisk together soy sauce, vinegar, and black pepper.

Heat 1/2 tablespoon of oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the mashed eggplant to the skillet. Stir in the soy sauce mixture. Cook, stirring occasionally, for 5-7 minutes, until the eggplant is heated through and slightly dried out, resembling fried rice.

While the eggplant is cooking, heat the remaining 1/2 tablespoon of oil in a separate small skillet over medium-high heat. Fry the egg to your desired doneness (sunny-side up or over easy recommended).

Serve the 'Sinangag na Talong' immediately, topped with the fried egg. Garnish with chopped scallions if desired.