12 ounces shredded Brussels sprouts pre-shredded package or shred 4 1/2 cups in food processor
3 garlic cloves finely chopped
12 green olives chopped
4 large eggs
2 Tbsp water
lemon wedge
Kosher salt to taste
fresh ground pepper to taste
1/2 red bell pepper diced
Directions:
Pour Chaabani Olive Oil in a medium-sized non-stick pan over medium high heat, then add shredded Brussels sprouts and cook for 7-8 minutes, stirring occasionally. The sprouts should soften and start to brown a bit on the bottom. Add garlic and olives and continue to cook for another two minutes.
Create four small pockets inside the sprouts mix and gently crack an egg into each pocket. Add water and cover. Cook for 1-3 minutes until the eggs are cooked through but still slightly runny.
Turn off heat, add salt and pepper to taste, add a squeeze of lemon, and garnish with diced bell peppers. Serve immediately.
