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Brunch Ready: Spicy Brussels Sprout and Cabbage Hash

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


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.


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.
Recipe Type: Breakfast, Brunch
Serves: 2 servings
  • 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
  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.

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