Eggplant with eggs tastes better than meat! Easy, quick and incredibly delicious recipe

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the cubed eggplant and sauté for about 8-10 minutes, stirring occasionally, until it softens and begins to turn golden. You may need to add a little more oil as the eggplant absorbs it.
Cook the aromatics

Add the chopped onion and minced garlic to the pan. Sauté for another 2-3 minutes until the onions are translucent and fragrant.
Season the dish

Stir in the ground cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste. If you want a deeper flavor, add the soy sauce or tamari at this point.
Add the eggs

Create small wells in the cooked eggplant mixture using the back of a spoon. Crack the eggs into each well, and cover the pan.
Let the eggs cook for 3-5 minutes, or until the whites are set but the yolks are still soft. If you prefer harder eggs, cook them longer.
Garnish and serve

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