Brussels Sprouts Breakfast Hash

A comforting and protein-filled breakfast, filled with fresh veggies and warm spices.

Servings: 2

Ingredients

• ½ lb brussels sprouts

• 1 tablespoon coconut oil

• 1 sweet potato

• 1 tsp chili powder

• ½ tsp cumin

• ⅓ tsp coriander powder

• ½ tsp salt (+more for eggs)

• ½ bunch cilantro, chopped

• 3-4 eggs

• Pepper

Prep:

1. Peel the sweet potato then shred or grate the flesh.

2. Rinse the sprouts under water and pat dry. Remove any wilted or damaged outer leaves. Slice each sprout in half lengthwise, then cut each half crosswise into thin strips. Discard the ends, and pull apart the strips with your fingers.

3. Heat the oil in a large skillet over medium high heat. Add the brussels sprouts and sweet potato.

4. Add the seasonings: chili powder, cumin, coriander, and salt, and stir so the veggies are evenly coated.

5. Cook for about 6 minutes, then stir in the cilantro and cook for another 2-3 minutes, until the veggies are tender. 

6. While the veggies are cooking, use a separate pan to poach or fry the eggs. 

7. Plate the veggie hash mixture, then place the eggs on top. Add salt and pepper to taste.