A delicious one pan meal combining eggs and veggies. Perfect any time of day.
Course Main Course
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4(click to scale)
Calories 180kcal
Ingredients
1-1/3Tbspolive oildivided
4ozfresh yellow onions
1tspfresh garlic peeled, minced
1eachfresh green bell peppersdiced
2Tbsptomato paste
1tspchili powder
1tspground cumin
1tspground paprika
1/8tspground cayenne pepper
26ozcanned diced tomatoes, no salt added
2Tbspfresh cilantro
4eachegg
6ozfresh Brussels sprouts
<1/8tspkosher salt
<1/8tspground black pepper
Instructions
In a deep skillet or sauté pan, sauté onions and peppers together in 1 Tbsp olive oil over medium high heat. Add garlic and sauté for 2-3 minutes. Add tomato paste and stir thoroughly. Allow the paste to caramelize slightly.
Add the diced tomatoes and spices and stir well. Reduce heat to medium low and allow mixture to simmer to marry flavors and heat through.
Cut Brussels sprouts in half and cook in boiling water for 3 minutes. Drain well. Toss with 1 tsp olive oil, salt and black pepper. Sear on a hot skillet until browned and set aside.
Crack eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan or cook in a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro and spread Brussel sprouts evenly over the top of the dish.