Reader recipe: One-pan spiced sprouts brunch
Serves: 4
Prep time: 30 minsTotal time: 
Recipe by Hannah Manser. Recipe photograph by Kris Kirkham
Reader recipe: One-pan spiced sprouts brunch
Hannah Manser from Surrey won our September competition with her Middle Eastern-inspired dish. ‘Brussels sprouts are my favourite winter veg – I try to squeeze them into every meal I can,' says Hannah. This medley reflects my love of one-pan cooking; I like to add toppings such as pomegranate seeds, avocado and coriander, and serve with crusty bread.’
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
316Kcal
Fat
15gr
Saturates
3gr
Carbs
25gr
Sugars
12gr
Fibre
10gr
Protein
16gr
Salt
0.4gr
Ingredients
- 2 tbsp olive oil
- 1 x 180g pack cooked chestnuts
- 2 tsp harissa paste
- 125g natural yogurt
- 2 tsp cumin seeds
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- ½-1 green chilli, deseeded and sliced
- 400g Brussels sprouts, shredded
- 60g spinach
- 4 medium eggs
Step by step
- Heat 1 tablespoon of olive oil in a large, lidded frying pan and crumble in the chestnuts. Fry gently for 6-7 minutes until golden and starting to crisp at the edges, then lift out to a kitchen paper-lined plate to cool. Meanwhile, swirl the harissa paste through the natural yogurt, season to taste and set aside.
- Add the remaining olive oil to the pan and gently fry the cumin seeds until fragrant, being careful not to burn them. Tip in the red onion and gently cook for 10 minutes, until softened, stirring regularly. Add the garlic and chilli, and stir for a further 2 minutes.
- Tumble in the shredded sprouts, increase the heat to medium, and cook for 8-10 minutes until starting to soften. Stir through the spinach to wilt and add seasoning to taste.
- Reduce to a medium-low heat and make 4 wells in the mixture. Crack an egg into each one, cover the pan with a lid (or foil) and gently cook for 5-8 minutes or until the whites are set and the yolks a little runny.
- Drizzle with some of the harissa yogurt and scatter over the crispy chestnuts. Serve with remaining harissa yogurt on the side.
