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shredded brussels sprouts with eggs over easy

Eggs Over Easy with Shredded Brussels Sprouts

Paleo | Gluten-Free | Anti-Candida
Course Breakfast
Servings 2

Ingredients

  • 6 cups shredded brussels sprouts about 12 - 15 brussels sprouts
  • 1/4 cup olive oil, coconut oil or grass-fed butter divided
  • 1 small red onion sliced into half moons
  • 1/2  teaspoon sea salt divided
  • 1/2 cup sun dried tomatoes in olive oil
  • 1 Tablespoon apple cider vinegar
  • 4 organic free range eggs
  • 3 Tablespoons sunflower seeds

Instructions

For the brussels sprouts:

  1. Wash and trim the ends off the Brussels sprouts and cut in half. Thinly slice each half, like you would an onion or head of cabbage, creating thin shreds. 

  2. Heat a large skillet with 2 Tablespoons oil or butter and place the sliced onions in the pan with a pinch of sea salt.  Sauté on medium heat for 2 – 3 minutes, or until the onions start to soften.  Add the sun dried tomatoes, allowing a little oil from the jar to drip in and continue to sauté for about 1 - 2 minutes more.


  3. Next add the shredded brussels sprouts with another pinch of sea salt and sauté for a couple more minutes. Add the apple cider vinegar and place a fitted lid over the top to create steam. Continue to sauté until the brussels sprouts are no longer tough and hard. Finally stir in the sunflower seeds.

For the eggs:

  1. Heat a medium non-stick skillet over medium-low heat and add 2 Tablespoons of oil or butter.  Once the oil is hot, crack the eggs into the pan.  Sprinkle eggs with a pinch of sea salt and pepper.  Once the whites start to set and go from translucent to white, gently lift one side and flip the egg over, avoiding breaking the yolk.  Cook for about 1 minute more.
  2. Slide onto plates and serve warm with Brussels sprout and onion mix.