1 tbsp olive oil
1 tsp cumin seeds
1 onion, chopped
2 garlic cloves, crushed
1 green chilli, chopped (deseeded if you don’t want it very hot)
300g Brussels sprouts, roughly shredded
½ lemon, juiced
½ small pack coriander, yogurt, sriracha and thick slices of sourdough, to serve
Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach – you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.
Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough on the side.