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Slice the eggplant into bite-sized cubes. Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until softened (about 4 minutes).
Add diced onion, bell pepper, and minced garlic to the skillet. Sauté until veggies are tender.
Stir in cherry tomatoes and spinach, cook for 1-2 minutes until spinach wilts.
Season with black pepper, dried oregano, and smoked paprika to taste.
Reduce heat to low and add cream cheese. Stir until melted and creamy.
Crack the eggs directly into the skillet evenly spaced, cover, and cook until eggs are done to your liking (about 3-4 minutes for soft yolks).
Sprinkle shredded mozzarella on top, cover again briefly to melt cheese.
Garnish with fresh dill before serving.
Serving Tips:
Serve hot with crusty bread or on its own as a hearty, low-carb meal.
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