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Macros: 345 cal, fat 17g, carbs 15g, protein 34g, fibre 6g


olive oil spray

1/2 pound 90% lean ground pork, or swap it for a meatless ground meat option

1 tablespoons red wine vinegar

1 tbsp minced garlic

1/2 teaspoon paprika

1 teaspoons chili powder

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

1/8 teaspoon dried oregano

1/8 teaspoon ground cumin

3 cups shredded Brussels sprouts (you can use a food processor or blender to shred it)

1/4 cup chopped onion

2 large eggs


Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces. Combine spices in a small bowl. Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes. Set aside on a plate.

Add the Brussel sprouts and onions to the skillet and cook over high heat, stirring occasionally until the Brussels start to brown and are tender crisp, 6 to 7 minutes.

Return the pork to the skillet and mix everything together 1 to 2 minutes. Remove from skillet and

divide into 2 portions.

Heat another nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes. Place egg on top of pork/Brussel sprout mixture.

NOTE: You may want to make each egg fresh for each serving. If so, cook the mixture then save the egg cooking until you are ready to eat the dish

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