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Sprout & spinach baked eggs

Wondering what to do with leftover Brussels sprouts after Christmas? Rustle up these nutritious, delicious baked eggs for a reinvigorating Boxing Day brunch

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 268
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 6
  • Protein 21
  • Fat 15
  • Fibre 6
  • Salt 0.6

Nutrition per serving

  • Calories 268
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 6
  • Protein 21
  • Fat 15
  • Fibre 6
  • Salt 0.6

Ingredients

  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 green chilli, chopped (deseeded if you don’t want it very hot)
  • 300g Brussels sprouts, roughly shredded
  • 450g spinach
  • ½ lemon, juiced
  • 6 eggs
  • ½ small pack coriander, yogurt, sriracha and thick slices of sourdough, to serve

Method

  1. Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach – you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.

  2. Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough on the side.

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