This simple, veggie-forward dish is perfect for breakfast (although I've been known to make it for lunch too). The Brussels sprouts become caramelized as they cook, and the olives add a salty and tasty flare. The true star of the dish are those wonderful Heritage Breed Happy Eggs, which you can learn more about in my blog post.
12ouncesshredded Brussels sproutspre-shredded package or shred in food processor - about 4-5 cups
3garlic clovesfinely chopped
12green oliveschopped (about 1/2 cup); use more or less to taste and depending on the size of your olives
4large eggsI used Heritage Breed Happy Eggs because of their creamy amber yolks and rich flavor
Kosher saltto taste
fresh ground pepperto taste
2mini red peppersfor garnish, optional
Melt butter in a medium-sized non-stick pan over medium high heat, then add shredded Brussels sprouts and cook for 7-8 minutes, stirring occasionally. The sprouts should soften and start to brown a bit on the bottom. Add garlic and olives and continue to cook for another two minutes.
Create four small wells inside the sprouts and gently crack an egg into each cavity. Add water and cover. Cook for 1-3 minutes until the eggs are cooked through but still slightly runny. They yolks will grow a white skin on them.
Turn off heat, add salt and pepper to taste, add a squeeze of lemon, and garnish with slices of mini bell pepper. Serve immediately.
When adding salt, keep in mind that the green olives are already salty. It only needs a little salt, so don't go overboard.If you don't like Brussels sprouts, use broccoli slaw instead. You can find broccoli slaw at most grocery stores in a bag.If you don't like green olives, omit them altogether and either add a little extra salt to your Brussels sprouts mixture, or use black olives or capers instead.You can also add sauteed onions to the Brussels sprout mixture, or other sauteed vegetables, to make this dish perfect for your eating enjoyment.