I’ll be frank: I’m a sucker for Greek flavors. Even if I’m not normally a fan of eggplant, I love this keto-fabulous eggplant breakfast hash, and the mixture of flavors and textures it offers. This is definitely one of my favorite ways to start the day.
I love that this dish is just anything and the kitchen sink as well. Meals that that can be made with leftovers from the fridge are the best. My dad used to call it slumgullion way back when I was a kid. When it was his turn to cook dinner he just threw in whatever was in the fridge with either eggs and potatoes. He was born in the midwest to a large family and apparently was their standard meal on the farm many nights! I just thought it was a funny word growing up for his messy dinner meals.
Anyways, give it a shot and tell us what you think! Don’t be afraid to toss in some cheese, sour cream, or hot sauce!
EGGPLANT BREAKFAST HASH
- 1 eggplant medium-sized
- 5 ounces Halloumi cheese
- 1 clove garlic finely chopped
- 2 tablespoons ghee
- 1 teaspoon oregano dried
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 4 large eggs
- Roughly dice the eggplant and Halloumi into 1-inch pieces before setting aside.
- Meanwhile, heat the ghee over medium heat until melted, then saute your garlic for roughly 1 minute, or until fragrant, before adding the Halloumi cubes. Cook 5-8 minutes, until browned on both sides before adding your eggplant and oregano. Cook for another 5minutes before covering and cooking an additional 5 minutes, or until the eggplant is soft. Remove from heat and set aside.
- While the eggplant is cooking, mix your balsamic vinegar and olive oil in a small bowl.
- Once your eggplant hash is off the heat, divide in half onto serving plates before drizzling with the olive oil and balsamic mixture. If so desired, top each hash with 2 fried eggs.
- Sharp paring knife
- Cutting board
- Large pan (with lid)
- Small bowl
- Serving plates