Quinoa Bread Huevos Rancheros

Cut a thick slab of bread - inch and a half, butter on, then spread irregular slices of Camembert on top, drizzle hot chili oil lightly, fresh-ground black peppers - bake at 375 until cheese is melted and dripping crispy pools on the sheet (about 15 minutes).

Meanwhile, heat homemade salsa in an iron skillet with a little vegetable stock, crack three fresh eggs over the ragu, drizzle olive oil around, salt and pepper the eggs, dollop some ricotta, more black pepper - then cover with foil and let simmer-steam under low heat for as long as the bread's baking. (I had left leftover samosa from the Indian food truck domiciled in Washington Square park - the best in town! - and I actually added chucks of it in my rancheros for increased flavor heft and breadth; it was filled with curried potatoes and peas with a kicker green cilantro sambal!)

The result is this:

The ultimate meal meeting East and West, south of the border! I love complex stews on hardy bread that absorbs yet bounces back the richness of the amalgamate food. And it's not even a fusion dish but a holism: a green breakfast, a pasture breakfast, a French breakfast, my breakfast.