Brunch Ready: Spicy Brussels Sprout and Cabbage Hash

Pan roasted brussels sprouts and cabbage serve as a rich, spicy base to luscious oven baked farm eggs.
By Mariela Alvarez Toro

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Weren’t we just eating turkey yesterday? Now Christmas has come and gone and we are on to the new year. Can you give me a day or two to ease into this? I want to take it slow. I want to nurture my body with real foods, and cook things slowly, over hot burning ovens. I want to smell the spices roasting, with every sip of wine, as dinner gets closer to being served.

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The few farmers that ventured into the City last weekend for the farmer’s market had few items to offer. Nonetheless, I set out to make an easy, comforting meal that required minimal effort with simple ingredients. The result, a hot, bursting with spice and flavor, brussels sprouts and cabbage hash that was devoured in seconds, leaving us both happy and full.

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This dish is simple. Thinly sliced cabbage is thrown into a hot cast iron pan alongside brussels sprouts, olive oil, and chili flakes. After a quick sear, and some cracked farm fresh eggs, everything goes into the oven for a several minutes. Once ready, this dish is perfection. As you slice into the eggs, the yolk oozes out into the vegetables adding rich, creaminess to a crispy, spicy combination of flavors. Winter food can’t get any simpler than this!

Brunch Ready: Spicy Brussels Sprout and Cabbage Hash
 
Pan roasted brussels sprouts and cabbage serve as a rich, spicy base to luscious oven baked farm eggs.
Author:
Recipe Type: Breakfast, Brunch
Serves: 2 servings
Ingredients
  • 1 tbsp. olive oil
  • 1 clove garlic
  • 2 cups Brussels sprouts
  • ¼ small head cabbage
  • 1 pinch of salt
  • ½ tsp. chili flakes
  • 2-4 eggs, depending on your appetite
  • Small handful parsley
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Rinse brussels sprouts under running water. Remove any bruised outer leaves. Pat dry. Cut off stem, then slice in half, or quarters if using larger sprouts. Set aside. Cut cabbage into ⅛ inch slices. Set aside.
  2. Place cast iron over high heat. Let heat through for about 3 minutes. Add olive oil. Heat for a minute. Add garlic, then brussels sprouts into the pan. Cook, stirring frequently for 5 minutes. You want the sprouts to turn bright green, and golden brown on the edges; the cabbage should have softened significantly. Because I have a small cast iron pan, I cooked the vegetables in two batches.
  3. Once vegetables are cooked, crack eggs into pan. Place in oven and cook for 10-15 minutes. Whites should have set, and yolks should be soft.
  4. Sprinkle a handful of chopped parsley and serve immediately. Add spicy sauce at your own discretion, its a good idea.

 

Mariela Alvarez Toro

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed “People in Food-Space”, an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.

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