Ingredients

The following ingredients have 2 Servings
  • 4 cups Brussels sprouts
  • Salt and pepper
  • 1 tablespoon butter
  • 3 cloves garlic
  • 6 olives, finely chopped (any kind; we used kalamata olives)
  • 2 eggs
  • Lemon juice

Instruction

  • Chop off the ends of the sprouts. Slice them in half, then finely shred each half. Place the shreds in a bowl and sprinkle with salt and pepper.
  • Melt the butter in a nonstick pan on medium-high heat. Swirl it around to coat the pan. Add the shredded Brussels sprouts and garlic, then leave it to cook for about 1 minute. Mix it up and toss it around. Add the olives and mix again.
  • Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour in 2 tablespoons of water and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes.
  • Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice, to taste.