Super easy recipe
Ready in 45 minutes and perfect for a power breakfast!
check it out!
– Olive oil – Shallots – Brussels sprouts – Baby spinach – Tomatillos – Feta cheese – Eggs
Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color.
Add finely diced shallots and minced garlic and give it a good mix, taking care not to burn them. Sauté for about 2-3 minutes until aromatic.
Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add salt at this stage and give it a good mix.
Add baby spinach to the skillet and stir well to combine. Cook down for about 2-3 minutes until the spinach wilts.
Add the rest of the salt, cumin, coriander and red pepper flakes along with 2 tablespoons of water and mix well.
Create six small indents in the base with the back of a spoon. Crack an egg into each indent. Cook the eggs on low-medium heat for about 8-10 minutes.
Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro.
Serve hot with flatbread of choice!
Full Recipe Here
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