Curried Brussels Sprouts with Eggs

This is one of my favourite dishes. It’s quick, simple, packed full of anti-inflammatory foods and has an ideal balance of healthy fats, protein and carbs. It’s one of those meals you wish would never end because it’s THAT delicious.

These staple ingredients are always in my cupboards. Sometimes, I will substitute the broccoli for some kale, roughly two handfuls, but I always use Brussels sprouts as their slightly sweet flavour works well with the spices.IMG_3670

Opt for organic ingredients whenever you can to avoid consumption of harmful pesticides.

Serves 1

Approximate nutrition per serving: 557kcal / 38.1g fat / 22.2g saturated fat / 31.8g total carbs / 11.8g fibre / 20g net carbs / 26.2g protein


  • 125g Brussels sprouts, finely sliced
  • 50g broccoli, finely chopped
  • 2 or 3 organic free range eggs
  • 1.5 tablespoons extra virgin coconut oil
  • 1 garlic clove, crushed
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin, whole or ground
  • 1 teaspoon turmeric, ground
  • 1 small piece of fresh turmeric, about 10g
  • 1 piece of fresh ginger, about 30g
  • Sea salt
  • Handful of fresh coriander


  1. Steam the broccoli and Brussels sprouts for about 5 minutes, or until tender.
  2. In a frying pan, melt 1 tablespoon of the coconut oil on a low heat, then turn off the heat. Transfer the broccoli and Brussels sprouts from the steamer to the frying pan.
  3. Grate or finely chop the fresh turmeric and ginger. Add to the pan along with the spices, fennel seeds, and crushed garlic. Mix together so that all the vegetables are coated with the spices.
  4. Turn the heat back on to a low temperature. Spread the curried vegetables towards the outside of the pan, leaving a well in the middle.
  5. Melt the remaining 0.5 tablespoon coconut oil in the well.
  6. Crack the eggs into the well.
  7. Cover with a lid and turn the temperature up to a medium heat.
  8. Cook for roughly 3-4 minutes for solid egg whites with runny yolks, or alter the cooking time to your personal preference.
  9. Remove the pan from the heat. Roughly chop the fresh coriander and sprinkle over the dish along with a pinch of sea salt.
  10. Transfer to a plate or eat straight from the pan like I do!




4 thoughts on “Curried Brussels Sprouts with Eggs

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