Rise & shine lovelies!
This breakfast was fantastic. I'm beginning to really like this vegetables for breakfast thing (actually eggplant is technically a fruit. In fact, botanically, it's a berry). But anyway...
Here was my simple breakfast this morning...
Stove-top Eggplant & Eggs
2 eggs, organic, cage-free
1 eggplant, chopped
1 tbls scallion, diced
Dash of fresh oregano
Dash of ground pepper
3 tbls water
5 tbls extra virgin olive oil (1 for the eggs, 4 for the eggplant)
In a large skillet, coat the eggplant with 2 tbls extra virgin olive and drizzle 2 more tbls over-top. Heat on medium and cover. Toss in the water, oregano and pepper after about 4 minutes, give it a stir and cover for about 5 more minutes.
Stir the eggplant once more and then turn the heat down to low and cover for about 7 more minutes.
Meanwhile, coat a small pan with the remaining tbls of olive oil and cook your eggs how you like them.
Reserve half of the eggplant mixture for leftovers (unless serving more than one).