Brunch Ready: Spicy Brussels Sprout and Cabbage Hash
Recipe Type: Breakfast, Brunch
Serves: 2 servings
Pan roasted brussels sprouts and cabbage serve as a rich, spicy base to luscious oven baked farm eggs.
  • 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.
Recipe by Honest Cooking at