It’s crazy how delicious a few simple ingredients sizzled together can be! Can you believe this recipe only calls for 8 ingredients?! And that’s including the olive oil and hot sauce, y’all!ย I know.ย And look at the results!!! Suuuuuuch a STUNNER.
Crispy eggplant… sweet tomatoes… fresh herbs… and decadently drippy poached eggs…
What more could we ask for on a breakfast plate?!
Time to DIG IN!!! Enjoy xoxo
Crispy Eggplant and Tomato Breakfast Hash
Ingredients
- 1/2 cup olive oil; divided
- 1 medium eggplant, diced
- 1 container cherry tomatoes (about 1/2 pound if buying loose)
- 1 teaspoon Tabasco hot sauce
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, sliced
- 2-4 large eggs, poached or fried
- Salt and pepper
Instructions
- Dice eggplant into small cubes. Place diced eggplant on a double layer of paper towels, sprinkle generously with salt, and set aside for 20 minutes. After 20 minutes the eggplant should be very wet (I call this eggplant sweat). Use another double layer of paper towels to press down on the eggplant, extracting as much liquid as possible. Repeat process. *I know this seems repetitive, but the drier the eggplant, the crispier it will get!
- Heat 1/4 cup of olive oil in a large, heavy bottomed skillet over medium-high flame. Add eggplant, stir to coat, and let cook, untouched, for 3 minutes. Carefully flip the eggplant and let it cook for another 3-4 minutes - untouched. Once golden brown and crispy, remove eggplant from the pan with a slotted spoon and transfer it to a clean plate close by.
- Add the remaining 1/4 of oil, and then add the tomatoes. Cook on medium-high for about 8 minutes, stirring occasionally, until the tomatoes are blistered and bursting. Return eggplant to pan, stir in hot sauce, and cook for another 2 minutes. Stir in chopped herbs. Remove pan from heat. Add salt and pepper as needed.
- Divide hash among plates, and top with eggs. Serve with hot sauce!
Nanny Deb says
question? could you sweat the eggplant the night before to save those precious morning minutes?
bakerbynature says
I’m not sure but I think it would work!
Melissa says
Great recipe! Was a hit! A couple tweaks that I did: use Japanese eggplant to skip the need to salt, less oil, and since I only had Roma tomatoes on hand, I quartered and roasted them. I also added roasted Anaheim chilis, red pepper, and purple onion to get rid of them and topped with cilantro since I had no mint or basil. Yummy! Will do this wonderous recipe again. Thank you!
Satisfied says
Just tried this this morning and my wife and I loved it. Thanks for posting.
bakerbynature says
So happy you enjoyed it!
Will says
This recipe sucked. It came out inedibly salty. If something calls for drying out Eggplants don’t even try it. Its not going to work out…better off cooking something that doesn’t require drying it.
bakerbynature says
Hi Will. I’m so sorry you did not enjoy this recipe. While it’s a favorite of ours, everyone has different taste and I can see how some may find it too salty.
Tieghan Gerard says
Those eggs!! Gimme please! ๐
Taylor @ Food Faith Fitness says
I am seriously in love with hash. Especially this one. Cripy eggplant and runny yolk for life! Pinned!
Christine @ Cooking with Cakes says
YOU KNOW ME SO WELL. “stunner” is the exact perfect adjective for this, legit drooling on my desk and I don’t even care who sees ๐
Matt says
With the egg on top, this is really a perfect breakfast!!
Millie l Add A Little says
Yum! Love the look of this! ๐
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