Sprout & spinach baked eggs

5-a-day baked eggs brunch brussels sprouts christmas leftovers fibre folate gluten free iron low calorie spinach vegetarian vitamin c winter

N/A

Source

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.