Ingredients
Vegetables and Garnishes
- 9 ounces Brussels sprouts (shaved or finely sliced)
- 1 zucchini (grated)
- 2 cups packed baby spinach
- ½ medium onion (diced)
- 1 large avocado (for garnish)
- ¼ cup fresh cilantro (chopped)
Eggs and Seasoning
- 5 large eggs
- 2 tablespoons olive oil
- 4 garlic cloves (finely chopped)
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat the onion and garlic: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the diced onion and cook for 2-3 minutes, or until translucent. Then add the finely chopped garlic and cook for an additional minute to release the aroma.
- Cook the Brussels sprouts and zucchini: Add the shaved Brussels sprouts to the pan and sauté for 4-5 minutes, stirring frequently until they soften. Next, add the grated zucchini along with 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Stir everything together and cook for another minute to combine the flavors.
- Add spinach and wilt: Incorporate the baby spinach into the mixture, stirring until it just starts to wilt. Once wilted, reduce the heat to low to prepare for cooking the eggs.
- Create wells and add eggs: Using a spatula, flatten the vegetable mixture evenly and create 5 small wells. Crack one egg into each well carefully, keeping the yolks intact.
- Cook the eggs: Cook the eggs on low heat until they reach your desired doneness. To speed up cooking, you can cover the pan with a lid, allowing the eggs to steam and set more quickly.
- Garnish and serve: Once the eggs are cooked, sprinkle the chopped fresh cilantro on top and garnish with sliced avocado for a creamy, fresh finish. Serve immediately.
Notes
- You can substitute the Brussels sprouts with kale or collard greens if preferred.
- Add a pinch of red chili flakes for a spicy kick.
- Using a non-stick pan helps prevent the eggs from sticking.
- Covering the pan while cooking eggs ensures they cook evenly and faster.
- This dish pairs wonderfully with warm crusty bread or pita for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
