Everyone’s Eggs

Image courtesy of Indigo Lewin.

Indigo Lewin takes a personal approach to her craft. The London-born-and-raised photographer centers the human body: its movement, its nooks and crannies, and what this may or may not give away about the soul. When choreographer Wayne McGregor asked her to photograph the Venice Biennale Danza in 2021, for which he was the director, she used the opportunity to capture his dancers not so much on the stage, but off, where they stretched, smoked cigarettes, and embraced. Thanks to Lewis’ sensitive eye, her following 2022 presentation, “Indigo Lewin: Artist in Residence 21,” was an intimate, far less polished, far more endearing rendering of a dance company, whose movement, though less poised, brimmed with feeling. Despite having worked with luxury brands like Gucci, Marc Jacobs, and Saint Laurent, her photography belies a level of sensitivity to the everyday everywoman, as does her method in choosing a recipe. “I chose this dish because everyone can make eggs,” Lewin tells Family Style.

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Ingredients

• 3 tablespoons extra-virgin olive oil, plus more if needed
• 8 pieces set polenta (about ⅓ batch) 
• Basic polenta (soft or set)
• 8 fresh sage leaves
• 4 large eggs
• Coarse salt and freshly ground pepper, to taste

Instructions

1. Heat half the oil in a large, heavy skillet over medium-high heat. 
2. Add half the polenta, and cook, without flipping, until the bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. 
3. Reduce heat to medium, flip polenta, and move to edges of skillet.
4. Add half the sage leaves and 2 eggs to the center of the skillet, and cook, spooning oil over sage and eggs. 
5. Cook until polenta is crisp on bottom and egg whites are set, about 4 minutes. Add up to 2 teaspoons more oil if needed.
6. Season with salt and pepper. Repeat with the remaining ingredients.