Harissa Egg Scramble with Kale & Roasted Eggplant

Two breakfast posts in a row – a sign of lazy, end-of-summer mornings? This egg scramble is hearty, smoky, and immensely satisfying. It’s also a great way to use up stray produce. I made Whole Foods’ Harissa paste before making the eggs and it took only about 30 minutes and was SO worth it. Much better than store-bought. I have a lot of it left over and look forward to all sorts of exciting uses – over veggies, chicken, fish, more eggs…

Harissa Egg Scramble with Kale & Roasted Eggplant

Serves 1

a fourth of a large eggplant, diced
extra-virgin olive oil
fine grain sea salt and freshly ground black pepper
2 stalks of Lacinato kale or other kale variety, stemmed and sliced
3 eggs
1/2 tablespoon Harissa

1.) Preheat oven to 350. Toss eggplant with a splash of olive oil and season salt and pepper. Place on a baking tray and roast for 30 minutes; until tender and browned. Remove from oven and set aside.

2.) In a medium bowl, whisk eggs until frothy and then season with salt and pepper.

2.) Heat a good glug of olive oil in a medium skillet over medium flame. Add kale, sprinkle with a bit of salt, cover, and cook, stirring occasionally, for 5 minutes or so; until wilted. Remove kale from pan and set aside.

3.) Add another glug of olive oil to the pan and heat over medium flame until swirly and hot. Add eggs and cook, undisturbed, until beginning to set. Add eggplant and kale to eggs and scramble things up a bit with your wooden spoon. Cook until eggs set; 30 seconds more. Serve with a 1/2 tablespoon of Harissa, or to taste. I definitely used much more!

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