top of page
  • Writer's pictureNava

A mighty Breakfast

Updated: Oct 28, 2020

I was going to put up the yummy chicken dinner I made last week, but I’ve decided to post the mighty brekkie I made yesterday in honour of my middle finger, which got stabbed in the line of duty. I ended up going to three different surgery options before I was seen by three different doctors who were debating whether everything from plastic surgery to bandaging was needed. After spending half an hour prodding my wound and dousing it in saline water (ouchy, ouchy, ouchy) they decided on the bandaging, to my relief. Once I had been released from their tender mercies, I went home to make the brekkie single-handed, and eat it single-handed - it was not a pretty sight. This is literally a breakfast which you can make with one hand tied behind your back. This breakfast is packed with protein and flavour and is very substantial. I chose to make it with eggplant and mushrooms because I have been cutting down on bread and I find eggplant and mushrooms are a great substitute.

Breakfast plate with eggplant, chickpeas, carrots, zucchini, chickpeas, broccolini and egg
It was worth the hospital visit :)

Ingredients Enough for four people

  • 4 eggs


  • 1 small eggplant cut into squares

  • 1can chickpeas drained and rinsed

  • 1 bunch broccolini *blanched

  • 20 button mushrooms cut into quarters

  • 1 medium zucchini spirals or sliced thinly

  • 1 medium carrot sliced thinly or spirals

  • 2 garlic crushed

  • 2 tablespoons finely chopped parsley

Fats and oils

  • 1/2-1 Tablespoons butter or oil

  • 2-3 teaspoons oil

  • 60mls oil


  • 2 teaspoon sweet paprika

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 1 tablespoon zaatar

  • Salt and pepper




  1. Preheat the oven to 180c.

  2. In a bowl, mix 60 mls oil, 1 teaspoon sweet paprika,1 teaspoon cumin,1 teaspoon turmeric,1 tablespoon zaatar, salt and pepper, once all spices are well combined, toss in chopped eggplant and coat thoroughly.

  3. Transfer to a shallow baking dish lined with baking paper and cook in the oven for 25 - 30 min.


  1. In a small bowl, mix sweet paprika, salt and 2-3 teaspoons of oil. Pat dry chickpeas with a paper towel and toss into oil and paprika.

  2. Coat well, transfer to a shallow baking tray lined with baking paper and cook in the oven for 15-20 min.

Mushrooms and zucchini

  1. In a frying pan, over medium heat, melt the butter, fry garlic, mushrooms and zucchini for about five min. Turn heat off sprinkle salt and pepper and parsley.

  2. Poach or fry eggs and serve with veggies.

  3. *Blanch: place a vegetable in boiling water for 2-3 minutes so they still stay firm. Some people then put them in icy water, I don’t .



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

Breakfast plate with eggplant, chickpeas, carrots, zucchini, chickpeas, broccolini, avocado and egg

14 views0 comments

Recent Posts

See All


bottom of page