Nutritious, delicious & so easy to make!
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.
Now, 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 with other ingredients. 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 1-2 tablespoons of water at this stage to create steam 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!
These are usually gone before I know it!
Full Recipe Here
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