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
Nutrition per serving
-
kcal 268
-
fat 15g
-
saturates 3g
-
carbs 10g
-
sugars 6g
-
fibre 6g
-
protein 21g
-
salt 0.6g
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
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.
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.
