All taste, NO WASTE

Sprout & spinach baked eggs

■ Serves 3-4 ■ Prep 15 mins ■ Cook 30 mins VEGETARIAN

1 tbsp olive oil
1 tsp cumin seeds
1 onion, chopped
2 garlic cloves, crushed
1 green chilli, chopped (deseeded if you don’t want it very hot)
300g Brussels sprouts, roughly shredded
450g spinach
½ lemon, juiced
6 eggs
½ small pack coriander, chopped, yogurt, sriracha and thick slices of sourdough, to serve

Heat the oil in a high-sided frying pan, scatter in the cumin seeds and toast a little, then add the onion and fry until softened; about 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach. Cook until the spinach has wilted, then squeeze in the lemon