Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- ½ medium onion, diced
- 4 garlic cloves, finely chopped
- 9 ounces Brussels sprouts, shaved or finely sliced
- 1 zucchini, grated
- 2 cups packed baby spinach
Spices and Seasoning
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Others
- 5 large eggs
- ¼ cup fresh cilantro, chopped
- 1 large avocado, for garnish
Instructions
- Heat the olive oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté onions and garlic: Add the diced onion and finely chopped garlic to the skillet and cook for about 3-4 minutes until softened and fragrant.
- Add Brussels sprouts and zucchini: Stir in the shaved Brussels sprouts and grated zucchini, cooking for 5-7 minutes until the vegetables are tender but still retain some texture.
- Season the vegetables: Sprinkle in the cumin, salt, and pepper, mixing well to evenly coat the vegetables with the spices.
- Add spinach: Add the baby spinach and cook for another 2-3 minutes until wilted and combined with the other vegetables.
- Create wells for eggs: Using a spoon, make 5 small wells in the vegetable mixture and carefully crack one egg into each well.
- Cook the eggs: Cover the skillet and cook over low heat until the egg whites are set but the yolks remain runny, about 5-7 minutes depending on your preferred doneness.
- Garnish and serve: Sprinkle the chopped fresh cilantro over the top and garnish with slices of the large avocado. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute kale or Swiss chard for spinach if preferred.
- For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
- Use a non-stick skillet to prevent eggs from sticking during cooking.
- Leftovers can be refrigerated and gently reheated but are best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
