These scrambled eggs are cooked with aubergine and herbs.

Recipe (salt free, oil free):
Serves 1:
Onion chopped – 1
Fresh thyme leaves – 1tsp
Ground cumin – 1tsp
Fresh parsley chopped – 1tbsp
Egg whisked – 1
Aubergine chopped – 1/3
Garlic clove crushed – 1

Saute the onion, garlic and thyme leaves in water for a few minutes. Add the ground cumin and aubergine. Add water to just cover the aubergine and let the mixture simmer until the aubergine is soft. Stir in the fresh parsley. Make a well in the centre and add the egg. Leave for a minute on a low heat and then mix everything together in the pan. The egg will finish cooking once the heat has been turned off.

Original recipe:
Chickpeas and Za’atar Pasta by Yotam Ottolenghi