Brussel Sprout and Parmesan Eggs on Toast

INGREDIENTS

Olive oil

Chili flakes

Brussel sprouts, thinly sliced

Cherry tomatoes, halved

Spinach

Eggs

Salt and pepper

Bread such as baguette or sourdough, toasted

Basil

Parmesan

METHOD

Heat a skillet and then add enough olive oil to coat the pan. Sprinkle chili flakes into oil.

Add sliced brussel sprouts and tomatoes. Sauté for 1-2 minutes and then add spinach. Season with salt and pepper.

Once spinach has wilted, make a well in the vegetables and crack eggs. Season with salt and pepper. Place a big over the skillet and cook until egg whites have set and yolk is slightly runny.

Place vegetables and eggs over toasted bread and top with basil and parmesan.