One-Pan Spiced Sprouts Brunch
Brussels sprouts have never been so colorful and adaptable. This one-pan spiced brunch turns the humble winter vegetable into a Middle Eastern-inspired service of textures and flavors, just right for settling in on mellow mornings or entertaining on relaxed weekends.
Full of fragrant cumin, spicy harissa and rich yogurt, it’s the picture of warm, bright balance. The crunch of crispy chestnuts and gooeyness of runny eggs make this a filling meal, and spinach brings a bit of greenery.
Add some toppings, such as pomegranate seeds or avocado, and serve them alongside crusty bread for a perfect brunch spread. Fast and healthy and full of flavor, this dish is an ode to simplicity and imagination.
One-Pan Spiced Sprouts Brunch: Ingredientst
Brussels Sprouts: The stars of this dish, shredded and sautéed to highlight their nutty, caramelized flavor.
Chestnuts: These golden, crispy morsels add a sweet, earthy crunch that contrasts with the spices.
Harissa Paste: A spicy blast of Middle Eastern warmth, stirred into creamy yogurt for an exciting drizzle.
Cumin Seeds: Infused in oil, they impart an earthy aroma that becomes the fragrant backbone of the dish.
Eggs: Snuggled and baked until just set but runny, their yolks lending richness and depth to every bite.
Recipe Tips
Making the Sprouts: If you want your shredded Brussels sprouts golden brown and caramelized, cook them over medium heat. Don’t crowd the pan so the edges can crisp up a little. This ensures that the sprouts have that nutty, flavorful bite.
Flavored Yogurt SauceThe harissa yogurt provides a spicy creaminess. You can scale the Nepalese harissa to your taste — gentle for a little heat, strident for a loud one. Making this sauce ahead allows the flavors to bloom beautifully.
Egg Perfection: Make sure to add eggs over low heat and cover the pan. This technique cooks the whites softly while leaving the yolks rich and runny. If you do not have a lid for even cooking, use foil.
What To Serve With One-Pan Spiced Sprouts Brunch
Crusty Artisan Bread: Excellent for scooping the egg yolks and the spicy yogurt, and making this dish feel rustic and comforting. Warm slices or toasted baguette are perfect.
Fresh Avocado Salad: Creamy chunks of avocado drizzled with lemon or sprinkled with chili flakes balances the spiced sprouts and adds freshness.
Pomegranate Arils: Add these jewel-like seeds for a sweet-tart crunch that balances the earthy chestnuts and spicy harissa. They also contribute a festive splash of color to the plate.
Frequently Asked Questions
Can I use fresh chestnuts instead of precooked ones?
Yes, you could use fresh (raw) chestnuts, roasted, peeled and crumbled, instead. They will impart a slightly fresher, nuttier flavor but take about 30 more minutes of prep time.
Can Brussels sprouts be substituted for Brussels sprouts?
If Brussels sprouts aren’t available, shredded cabbage or kale can work. These have a similar texture and complement the spices in this dish.
How to make this recipe vegan:
Swap the yogurt for a plant-based version such as coconut or soy yogurt and leave off the eggs. Try adding roasted chickpeas or tofu for extra protein.
Is this dish one that can be made ahead?
Yes, you can make the base (but not the eggs) a day in advance and reheat it in the pan. Stir in the eggs just before serving to ensure they are freshly cooked.
One-Pan Spiced Sprouts Brunch
Ingredients
- 400 g finely shredded Brussels sprouts
- 60 g fresh spinach leaves
- 125 g natural yogurt
- 2 tsp harissa paste
- 2 tsp cumin seeds
- 2 cups 180 g cooked chestnuts, crumbled
- 1 red onion thinly sliced
- 1 garlic clove minced
- ½-1 green chili deseeded, and sliced
- 4 medium eggs
- 2 tbsp olive oil
Instructions
- Heat one tablespoon of olive oil in a large frying pan with a lid over medium heat. Add the crumbled chestnuts and cook, stirring occasionally, for 6 to 7 minutes, until golden and with crisp edges. When it is done take them from the pan and put on plate lined with kitchen paper so it can absorb unnecessary oil. In the meantime, in a small bowl, combine the harissa paste with the yogurt, seasoning to taste, and set aside.
- Pour the other tablespoon of olive oil into the same pan. Add the cumin seeds and cook them gently, letting them release their fragrance without burning. After a minute, add the sliced red onion and sauté for about 10 minutes, stirring periodically, until softened. Then add the minced garlic and sliced chili, cooking for another 2 minutes to open up their flavors.
- Raise the heat to medium and add the shredded Brussels sprouts. Stir from time to time and cook for 8 to 10 minutes until they start to soften. When tender, add the spinach and stir until wilted, then season the mixture to taste.
- Reduce the heat to medium-low and make four small wells in the sprout mixture. Crack an egg carefully into each well, cover the pan with a lid or foil, and cook until the egg whites are set and the yolks are still slightly runny, 5 to 8 minutes.
- To serve, spoon the harissa yogurt over and top with the crispy chestnuts. Serve, with any reserved harissa yogurt on the side, for a flavor boost
