Low-Carb Eggplant Hash with Eggs – Vegetarian Recipe

Many people who are on a low carb diet find scrambled eggs to be a breakfast staple, but for some people, eating eggs is just not an option. That doesn’t mean you should have to miss out on the breakfast staple, though. That’s why I made a low carb eggplant hash for this recipe.

It has been a while since I’ve made this recipe and I wanted to share it with you again. It’s pretty good if you like eggplant hash. I generally prefer it to be served on lettuce instead of a plate, as it gets too soggy, but it’s still really good when it’s served that way. One of my favorite ingredients for eggs in this recipe is the onion. They add a nice flavor and a slightly sweet depth to the dish.

Eggs are a staple in many people’s diet, and the majority of us eat them at breakfast. We may add them to our morning omelet, and may also find them in our omelet or in the form of an egg salad sandwich. However, one of the most common egg dishes is casseroles, where eggs make up the bulk of the dish.


Eggs with low-carb eggplant hash



Do you yearn for some good old-fashioned potato hash? Just wait till you try this! A delicious, simple low-carb breakfast that the entire family will enjoy. As they grow and shine, make an impression on them!




  1. On medium heat, fry the onion until tender.

  2. Fry the halloumi cheese and eggplant until they are golden brown. Season with salt and pepper to taste.

  3. In a separate pan, fry the eggs to your liking and serve with a few drops of (optional) Worcestershire sauce.


At the store, choose the little or medium-sized eggplants—they have a lot nicer taste than the bigger ones!

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.