Ingredients

¼ cup olive oil
1 large onion, sliced
2 cloves garlic, sliced
1 cup Brussels sprouts, shredded
4 cups Malabar spinach, shredded
4 Keggs
1 green chillies, finely chopped
½ cup cilantro, chopped
Freshly ground black pepper
1/2 cup dill, coarsely chopped
1 teaspoon ground cumin
Salt to taste

Method

1. Heat the oil and sauté the onions on medium heat for 2 minutes. 
2. Add the garlic and saute for another minute. 
3. Add the shredded brussels sprouts and cook for 4-5 minutes, stirring occasionally. 
4. Once the sprouts have softened, add the cumin, chilli and cook for another minute. 
5. Add the spinach and cook until it starts to wilt.
6. Create few wells and crack the eggs into it. 
7. Reduce the heat to low and slow cook the eggs. Place the lid on top. 
8. Cook the eggs as per preference. 
9. Garnish with cilantro and dill, and serve!