Spicy Brussels Sprout Hash
Spicy Brussels Sprout Hash
Called Shakshuka in Tunisia, we call this easy, exotic and tasty for brunch.
Ingredients
- 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
- 1 small red bell pepper seeded and cut to ½ inch dice
- 1 medium shallot peeled and slivered
- 1 tbsp olive oil
- 14 oz canned chopped tomatoes
- 14 oz canned tomato sauce
- 1 tbsp harissa (Tunisian pepper paste available in international markets)
- 1 tbsp cumin
- ½ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 6 large eggs
- 1 tsp fresh parsley minced
Instructions
- Warm olive oil in a large skillet over medium flame. Add Brussels sprouts, bell pepper and shallot and cook, stirring occasionally, until tender and lightly browned.
- Lower flame to medium-low and stir in all remaining ingredients except eggs. Cook sauce for 15 minutes.
- With the back of a large spoon, make six small indentations in sauce. Crack an egg into each well (don’t worry if egg white overflows a bit). Cover pan and simmer for 5-10 minutes, until eggs are gently cooked with yolks remaining a bit runny. Sprinkle with parsley and serve for brunch with crusty bread or toast.