Home
Recipes
Sprout & spinach baked eggs

Sprout & spinach baked eggs served in a pan

Sprout & spinach baked eggs

Name: Sprout & spinach baked eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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 or keto bread, to serve

Elena Silcock

Save recipe

Serves 3 - 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4 out of 5.6 ratingsRate

loading...

Wondering what to do with leftover brussels sprouts after Christmas? Rustle up these nutritious, delicious baked eggs for a reinvigorating Boxing Day brunch

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Keto bread

A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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 or keto bread, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal268

low
fat15g
saturates3g
carbs10g
sugars6g
fibre6g
protein21g
salt0.6g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now