Brussel Sprout Hash with Soft Poached Egg and Aleppo Chili Pepper

This Brussel Sprout Hash with Aleppo Chili Pepper and a Soft Poached Egg is a tasty and filling breakfast or brunch dish. Aleppo chili pepper flakes add a hint of heat to the crispy Brussels sprouts and the creamy poached eggs. Its a tasty and healthy dish that will give you a protein and flavor boost in the morning.

Ingredients:

• 4 large eggs
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon Aleppo chili pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large skillet over medium-high heat

Add the sliced Brussels sprouts and saut for about 5 minutes or until they start to brown and become tender

Add the sliced red onion and minced garlic to the skillet

Saut for an additional 2-3 minutes until the onion becomes translucent

Season the mixture with Aleppo chili pepper flakes, salt, and pepper

Stir well to combine

In a separate pot, bring water to a simmer

Add a splash of vinegar to the simmering water

Carefully crack the eggs into the simmering water, one at a time

Poach the eggs for about 3-4 minutes for a soft poach or longer for a firmer yolk

While the eggs are poaching, continue to cook the Brussels sprout hash until everything is nicely browned and caramelized, about 5-7 more minutes

Carefully remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain any excess water

To serve, divide the Brussels sprout hash onto four plates

Top each portion with a soft poached egg

Sprinkle with fresh chopped parsley and an extra pinch of Aleppo chili pepper flakes if desired

Enjoy your delicious Brussel Sprout Hash with Soft Poached Egg and Aleppo Chili Pepper