• 1 yellow onion, sliced thinly
  • 2 tbsp olive oil, divided
  • 4 cups Brussel sprouts, halved
  • 2 cloves of garlic, pressed or minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp rosemary
  • ½ tsp fennel seeds
  • ½ tsp smoked paprika
  • Black pepper, to taste
  • 4 eggs
  1. Preheat the oven to 400°F. Place the sliced onions on a baking sheet or cast iron pan, drizzle with one tablespoon of the olive oil, and toss. Roast for 10-15 mins.
  2. Spread the Brussels sprouts into the pan with the onions. Add another tablespoon of olive oil and top with the garlic, herbs and spices. Return to the oven for 20 minutes, turning occasionally, until the sprouts are soft and turning golden.
  3. Use a spatula to make four wells in the veggies. Crack the eggs into the wells and bake for another 8 minutes, or until the eggs are set.
  4. Serve hot, garnished with extra herbs and black pepper if you like.