Broil or grill eggplant on high until the skin is soft to the touch and browned throughout. Remove from grill and set aside.

In a bowl, beat egg then set aside.

Melt 1/3 of the coconut oil in a nonstick skillet over medium-high heat. Saute green onions, garlic, and tomato until aromatic.

Add oregano, cumin, coriander, paprika, and salt.

Cook the spices until the oil is infused with flavor, fragrant, and almost paste-like.

Add ground beef to vegetable/spice mixture. Cook until almost, but not quite, completely cooked; in other words, until the majority of the meat is no longer pink. Remove from the pan and set aside.

Make a slit in the middle of the eggplant, running down its length. Push open to create a pocket.

Using a fork, flatten and widen the sides. You want the eggplant to resemble a canoe. Using the same skillet (from cooking the ground beef), melt another 1/3 of the coconut oil. Lay out one eggplant and spoon a third of the beef mixture into the pocket.

Pour (or spoon) a third of the beaten egg onto the beef. You want enough egg to cover the meat with egg. Push towards the middle any egg that spills over the eggplant. Sprinkle with some chopped cilantro.

Cover with a lid to set the eggs. Alternatively, you may tilt the pan and scoop the oil onto the egg/beef mixture to cook the eggs. Add more coconut oil as needed.

Carefully and gently flip the eggplant, make sure to keep the egg/beef mixture in place. Continue to cook, approximately one minute.

When the eggs are cooked and golden, flip and transfer to a platter. Repeat with the remaining eggplants. Alternately, if more than one easily fits in the pan, they can be cooked simultaneously. To serve, sprinkle with ground pork rinds and more chopped cilantro.