Eggplant and Egg Breakfast Skillet

Instructions

1. 1

   Begin by washing the eggplants and cherry tomatoes. Dice the eggplants into small cubes and halve the cherry tomatoes.

2. 2

   Peel and finely chop the onion.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4. 4

   Add the diced eggplants to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to soften.

5. 5

   Stir in the halved cherry tomatoes and paprika. Season with salt and pepper to taste. Cook for another 3-4 minutes until the tomatoes are slightly softened.

6. 6

   Make four small wells in the vegetable mixture and crack an egg into each well.

7. 7

   Cover the skillet and cook for about 5 minutes, or until the eggs are cooked to your liking.

8. 8

   Remove from heat and garnish with freshly chopped parsley before serving.

9. 9

   Serve hot and enjoy your Eggplant and Egg Breakfast Skillet!