Low Carb Paleo Brussel Sprouts Breakfast Skillet
How to Make It
Step 1
Preheat your oven to 180C/350. Finely slice the brussel sprouts and set them aside. You can also use a food processor with a shredder attachment to achieve that.
Step 2
Finely chop the onions and mince the garlic. Add the olive oil to a large skillet and place it over medium heat. Add the onion and garlic to the skillet and sauté for 1-2 minutes, or until soft and fragrant.
Step 3
Reduce the heat to medium-low, and add the shredded brussel sprouts. Saute for 4-5 minutes, frequently stirring, until soft—season with salt and pepper.
Step 4
Using a spoon, make 4 holes in the brussel sprouts, and crack an egg in each one. Transfer the skillet to the oven and bake for 7-10 minutes. Eggs will be a little bit jiggly when they come out of the oven and will finish cooking after you take them out.
Step 5
Sprinkle a little more salt on each egg. Garnish with crushed red peppers. Serve warm.
Ingredients
- Brussels sprouts – 500 g
- Extra virgin olive oil – 3 tbsp
- Onion – 0.5 small
- Garlic – 2 clove
- Salt – 0.75 tsp
- Black pepper, ground – 0.5 tsp
- Raw egg – 4 medium
- Crushed Red Pepper Flakes – 0.5 tsp