Keto Greek Eggplant & Feta Skillet

Ingredients:

• 2 medium eggplants, cubed
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 4 large eggs
• 1 tablespoon lemon juice

Cooking Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for about 8-10 minutes until they are golden brown and tender.

2. Sprinkle the garlic powder, dried oregano, salt, and pepper over the eggplant. Stir to combine and cook for another 2 minutes.

3. Add the cherry tomatoes and olives to the skillet, and cook for an additional 3-4 minutes until the tomatoes start to soften.

4. Make four small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes.

5. Remove the skillet from heat. Sprinkle the crumbled feta and fresh basil over the top.

6. Drizzle with the remaining tablespoon of olive oil and lemon juice before serving.

Nutritional Information

Calories: 340 kcal | Carbohydrates: 12g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 620mg | Potassium: 680mg | Fiber: 6g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}