Sprout & spinach baked eggs

• olive oil↗1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• onion↗1

  chopped

• garlic cloves↗2

  crushed

• green chilli↗1

  chopped (deseeded if you don’t want it very hot)

• brussels sprouts↗300g g

  roughly shredded

• spinach↗450g g
• lemon↗½

  juiced

• eggs↗6
• coriander½ small pack

  yogurt, sriracha and thick slices of sourdough or keto bread, to serve

Step-by-step instructions

1. 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. 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 or keto bread on the side.