I love dishes that can workย as breakfast, lunch, or dinner. Even better if said dish only takes one pan to makeย and you can eat it straight out of the pan, because why dirty another dish? Especially if it’s brunch on a weekend and you justย cannot be bothered to do any moreย dishes than necessary. This recipe is looking out for you. ๐
I’m all about the eggplant lately. I never really ate it growing up (no idea why, I was never a picky eater), but now it’s become part of my rotation from time to time. If you prepare it right, it is so.good. Eggplant gets a bad reputation for being slimy, rubbery, or greasy, and the veggie is mostly reduced to a very sad deep fried eggplant parmesan dish.
I promise you, eggplant is so much better than that! It’s creamy and hearty, and contains some fiber, copper, and thiamin. It is a great low-carb veggie swap when you are craving something like ย mashed potatoes or ravioli. Research shows that a phytonutrient in the eggplant skin called nasunin has powerful antioxidant properties. So keep that skin on those purple eggplants for an added benefit! Your cell membranes will thank you, haha!
This recipe was inspired by a Friday night cooking sesh. Wild, I know. I had bought an eggplant on a whim. I had a can of tomatoes waiting for itsย 15 minutes of fame. I was also feeling lazy (minimal dishes, please), didn’t want to turn the oven on, and had some eggs that needed to be used. Half an hour later, this baby was born. Throw on some pesto for good measure, and you are golden.
Nothing is better than cracking into the runny egg on top, but if eggs aren’t your thang, it’s just as good without them, and would be aย perfectย pairingย for a protein like chicken, fish, or even tempeh. But I’m on team #putaneggonit. If you are, too go for organic, certified humane, pasture-raised eggs; I love Vital Farms eggs (sold at most grocery stores, at least in California). Jealous if you have a friend with chickens!
I can see this being an easy weeknight dinner, or a weekend breakfast/brunch. The presentation is wow-worthy if you are having guests over. Bringing a cast-iron skillet to the table just gets everyone excited to dig in!
Mediterranean Egg Skillet
Serves 3-4
1 medium eggplant, cut into discs
1 tablespoon olive oil
Pinch of salt and pepper
1/2 tsp dried thyme
1/2 tsp dried basil
5-6 whole, peeled tomatoes, plus 1/4 cup juice from the can
3-4 eggs
Pesto and balsamic vinegar, for serving
In a circular, fanned out shape, add eggplant to a skillet over medium-high heat and drizzle with olive oil. Add salt, pepper, and herbs. Cover and cook for 7-8 minutes. Add tomatoes and reserved tomato juice on top, evenly distributing in the pan. Lower heat to medium, cover and cook for 15 minutes. Using the back of a spoon, slightly crush the tomatoes until they release their juice.
Add eggs on top, cover, and cook for 2-3 minutes for “runny” eggs. To serve, add dollops of pesto and a drizzle of balsamic vinegar. Serve straight out of the skillet, if desired.
How do you feel about eggplant? Love it or hate it? It seems like it’s one of those things like Brussels sprouts where people don’t like it because they haven’t had it prepared well. This recipe is proof that eggplant can be bomb without having to be breaded, smothered in cheese, and deep fried. Would love to know your favorite ways to enjoy eggplant!
Have a fab week! I’m about to go conquer finals week, then it’s Spring Break beach days and adventures for me!
XO,
Alexandra
wow this looks absolutely amazing! I feel like I need to give this a try ๐
I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/
Thank you so much! You definitely have to try it and let me know what you think! Yes I’m on FB and I would be happy to share my recipe in the group. I will be checking it out soon!! ๐
Awesome! Let me know when you join, would love to add you int othe group ๐
Must get my skillet ready,even though I’m not a fanof egg plant, it does look yummy and healthy too!
This looks so good that I’m singing a Beyonce song… oH oH oH, oH oH oH, if you liked it, then you should have put an egg on it……This will be perfect for brunch with Bellini’s! …….eggplant is such a beautiful color, it’ s a hidden vegetable gem…..
I. Need. This.
I love Japanese eggplant spiced up with Thai flavors!
My husband and I are the biggest foodies ever and dont have a good seasoned skillet. Like – what the heck are we doing!? Must have because they make breakfast recipes like this turn out so yum. Thanks for sharing ๐
I love my skillet! I took a cooking class at Williams-Sonoma a while back that was all about skillet cooking techniques. We made these delicious artichokes with olives that got amazing texture and flavor in the skillet, and after that, I was convinced that skillet cooking had to be a more frequent thing for me! There’s a little bit of magic in a well-seasoned skillet, I think! ๐
Your blog is beautiful and girl, I love it. Recipes also look stunning. I have nominated you for a Blog Recognition Award. Check it out on my page ๐
Thank you! You are so sweet! Totally an honor to be nominated ๐ Loved reading your story and all that you have been able to overcome. You are awesome!
No worries, you deserve it. Aww thank you, that’s lovely ๐