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Roast brussels sprouts with caramelised onions and baked eggs

Name: Roast brussels sprouts with caramelised onions and baked eggs
Prep time: 30 min
Cook time: PT35-40M
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 2 medium onions, finely sliced; 2 tbsp olive oil; Pinch caster sugarApple-converted-space; 500g brussels sprouts, trimmed, halved if large; 4 garlic cloves, finely sliced; 2 fresh rosemary sprigs, leaves strippedApple-converted-space; 2 fresh thyme sprigs, leaves strippedApple-converted-space; 1 tsp fennel seeds, lightly crushed in a pestle and mortar; 2 tsp sweet smoked paprika, plus extra to serveApple-converted-space; Knob of butter; 4 large free-range eggs; Bunch fresh dill, finely chopped; Buttered sourdough toast to serve

By: Gill Meller

Published: 4 Dec 19
Updated: 18 Mar 24

Roast brussels sprouts with caramelised onions and baked eggs

Roast brussels sprouts become a brunch dish extraordinaire with caramelised onions, smoked paprika, dill and eggs; this is a one-pan dish which makes sense to make any time of year.

We’ve also got a whole collection dedicated to Brussels sprouts, if you’re looking for more recipes.

Easy
November 2019

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 35-40 min

Roast brussels sprouts become a brunch dish extraordinaire with caramelised onions, smoked paprika, dill and eggs; this is a one-pan dish which makes sense to make any time of year.

We’ve also got a whole collection dedicated to Brussels sprouts, if you’re looking for more recipes.

Vegetarian recipes

Nutrition: For 4

Calories: 195kcals
Fat: 13.4g (3.3g saturated)
Protein: 10.4g
Carbohydrates: 6.8g (5.2g sugars)
Fibre: 2.8g
Salt: 0.3g

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Ingredients

2 medium onions, finely sliced
2 tbsp olive oil
Pinch caster sugar
500g brussels sprouts, trimmed, halved if large
4 garlic cloves, finely sliced
2 fresh rosemary sprigs, leaves stripped
2 fresh thyme sprigs, leaves stripped
1 tsp fennel seeds, lightly crushed in a pestle and mortar
2 tsp sweet smoked paprika, plus extra to serve
Knob of butter
4 large free-range eggs
Bunch fresh dill, finely chopped
Buttered sourdough toast to serve

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Method

Heat the oven to 210°C/190°C fan/gas 6½. Put the onions in a large roasting tin, then toss with a drizzle of olive oil and a generous pinch each of sugar and salt. Roast for 10-15 minutes until the onions start to soften.
Scatter the sprouts over the onions in the tin, then mix in the garlic, rosemary, thyme, fennel seeds, the smoked paprika and another drizzle of olive oil. Season with ground black pepper, then return to the oven for 20 minutes, turning occasionally, until the sprouts are tender and turning golden in parts.
Remove the sprout tin from the oven, then stir in the butter. Use a spatula to make 4 rough wells in the sprouts and onions, then crack in the eggs. Return to the oven for 6-8 minutes more until the eggs are just cooked to your liking. Remove the tray from the oven, scatter over the chopped dill and a pinch more of the smoked paprika, give everything a final seasoning of salt and pepper, then serve with buttered sourdough toast.