One-Pan Spiced Sprouts Brunch
Brussels sprouts have never been so vibrant and versatile. This one-pan spiced brunch transforms the humble winter vegetable into a Middle Eastern-inspired medley of textures and flavors, perfect for cozy mornings or laid-back weekend gatherings.
Packed with aromatic cumin, fiery harissa, and creamy yogurt, this dish strikes a perfect balance of warmth and freshness. The addition of crispy chestnuts and runny eggs creates a hearty meal, while spinach adds a touch of greenery.
Customize your plate with toppings like pomegranate seeds or avocado, and pair it with crusty bread for the ultimate brunch experience. Quick, wholesome, and bursting with flavor—this recipe is a celebration of simplicity and creativity.
One-Pan Spiced Sprouts Brunch: Ingredients
- Brussels Sprouts: The heart of this dish, shredded and sautéed to showcase their nutty, caramelized flavor.
- Chestnuts: Golden and crisp, these add a sweet, earthy crunch that complements the spices.
- Harissa Paste: A fiery burst of Middle Eastern warmth, swirled into creamy yogurt for a dynamic drizzle.
- Cumin Seeds: Infused in oil, their earthy aroma forms the dish’s fragrant backbone.
- Eggs: Nestled and baked to perfection, their runny yolks add richness and depth to every bite.
Recipe Tips
- Perfecting the Sprouts: For a golden, caramelized finish, cook the shredded Brussels sprouts over medium heat. Avoid overcrowding the pan to allow the edges to crisp slightly. This step ensures the sprouts have a nutty, flavorful bite.
- Flavored Yogurt Sauce: The harissa yogurt adds a creamy, spicy contrast. Adjust the harissa to your heat preference—mild for subtle warmth or bold for a fiery kick. Preparing this sauce in advance lets the flavors meld beautifully.
- Egg Perfection: When adding eggs, ensure the heat is low and the pan is covered. This method gently cooks the whites while keeping the yolks luscious and runny. Use foil if a lid isn’t available for even cooking.
What to Serve with One-Pan Spiced Sprouts Brunch
- Crusty Artisan Bread: Perfect for scooping up the soft egg yolks and spicy yogurt, adding a rustic touch to this vibrant dish. Warm slices or toasted baguette work beautifully.
- Fresh Avocado Salad: Creamy avocado chunks with a squeeze of lemon or a sprinkle of chili flakes complement the spiced sprouts while adding a refreshing element.
- Pomegranate Arils: Sprinkle these jewel-like seeds for a sweet-tart crunch that enhances the earthy chestnuts and spicy harissa. They also bring a festive burst of color to the plate.
Frequently Asked Questions
1. Can I use fresh chestnuts instead of pre-cooked ones?
Yes, fresh chestnuts can be roasted, peeled, and crumbled for this recipe. They’ll add a slightly fresher, nuttier flavor but require extra preparation time.
2. Is there a substitute for Brussels sprouts?
If Brussels sprouts aren’t available, shredded cabbage or kale can be used. They offer a similar texture and pair well with the spices in this dish.
3. How can I make this recipe vegan?
Replace the yogurt with a plant-based alternative like coconut or soy yogurt and omit the eggs. Add roasted chickpeas or tofu for added protein.
4. Can this dish be made in advance?
Yes, you can prepare the base (minus the eggs) a day ahead and reheat it in the pan. Add the eggs just before serving to keep them freshly cooked.
One-Pan Spiced Sprouts Brunch
Ingredients
- 400 g Brussels sprouts finely shredded
- 60 g fresh spinach leaves
- 2 tbsp olive oil
- 125 g natural yogurt
- 2 tsp harissa paste
- 2 tsp cumin seeds
- 1 x 180g pack cooked chestnuts crumbled
- 1 red onion thinly sliced
- 1 garlic clove minced
- ½-1 green chili deseeded and sliced
- 4 medium eggs
Instructions
- In a large frying pan with a lid, warm one tablespoon of olive oil over medium heat. Add the crumbled chestnuts and sauté for 6-7 minutes, stirring occasionally, until they develop a golden hue and crisp edges. Remove them from the pan and place on a plate lined with kitchen paper to drain. Meanwhile, combine the harissa paste with the natural yogurt in a small bowl, season to taste, and set aside.
- Pour the remaining olive oil into the pan, then scatter in the cumin seeds. Cook them gently until aromatic, ensuring they do not burn. Stir in the sliced red onion and cook for about 10 minutes, or until softened, stirring occasionally. Add the minced garlic and sliced chili, cooking for an additional 2 minutes to release their flavors.
- Increase the heat to medium and toss in the shredded Brussels sprouts. Cook for 8-10 minutes, stirring frequently, until they begin to soften. Fold in the spinach and allow it to wilt, then season the mixture to taste.
- Reduce the heat to medium-low and create four small wells in the sprout mixture. Crack an egg into each well, cover the pan with a lid or foil, and cook gently for 5-8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
- To serve, drizzle the harissa yogurt over the dish and sprinkle with the crispy chestnuts. Offer the remaining harissa yogurt on the side.
