Category: Breakfast Calorie Count: 500 Macronutrient ratio: Carb-induced calories—5% Protein: 14 grams Carbohydrates: 6 grams Total Fat: 46 grams
Servings Prep Time
2 15minutes
Cook Time
Servings Prep Time
2 15minutes
Cook Time
  1. Roughly dice the eggplant and Halloumi into 1-inch pieces before setting aside.
  2. 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.
  3. While the eggplant is cooking, mix your balsamic vinegar and olive oil in a small bowl.
  4. 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.
Recipe Notes

Again, consider this recipe a starting point. You may desire more seasoning or less, according to your preferences, and you may find you prefer feta or another cheese to Halloumi.

Tools Needed:

  • Sharp paring knife
  • Cutting board
  • Large pan (with lid)
  • Small bowl
  • Serving plates

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