Sprout Baked Eggs

IT’S ALMOST CHRISTMAS! I have consumed a lot of my festive favourites already, and this does include brussels sprouts. Some people don’t like sprouts but I believe it’s because when you were a child your mother boiled them and they had zero flavour. Well, that’s what happened to me anyway. Sorry, Mam.

Sprouts are not just a beautiful accompaniment to a meal, they are super filling and were the basis of my brunch this afternoon. Sprouts and eggs, festive and well eggs you can’t have brunch without eggs.

Ingredients (Serves 1)

  • 1/2 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1 egg
  • 1/2 red onion, chopped
  • 1 garlic clove, crushed
  • 1/2 red chilli, chopped (deseeded)
  • 150g brussels sprouts, chopped
  • Salt/Pepper/Chipotle Flakes to season
  • Siracha and sourdough to serve


  1. Boil brussels sprouts until soft. I personally like to boil brussels sprouts before adding them to a frying pan as it speeds up cooking.
  2. Heat oil in frying pan. Add cumin seeds, onion, garlic, chilli. and fry until softened.
  3. Add brussels sprouts to pan. Cook for further 5-8 minutes until they start to get a golden colour.
  4. Use a spoon to create a little hole in the middle to crack the egg into. Break the egg into the hole and cover with lid to allow it cook through – until the egg is set but the yolk still runny.
  5. Season with salt/pepper and chipotle flakes. Drizzle with sriracha and serve with warm sourdough

PS if you have leftover sprouts from Christmas dinner – just reheat them in a pan and crack an egg in. SIMPLE






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