Winter Brussels Sprout Hash with Fried Eggs and Hazelnuts

A hearty low-carb breakfast for cold winter days: Brussels sprouts and zucchini are fried with fried eggs into a spicy hash, served with creamy herb quark and crunchy hazelnuts.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 150 g Brussels sprouts
• 200 g Zucchini
• 1 pc Onion
• 4 pc Eggs
• 1 tbsp Cooking oil
• 15 g Hazelnuts
• 150 g Low-fat quark
• 1 bunch Chives
• 1 tsp Sweet paprika powder
• 1 pinch Salt
• Pepper

Method

1. Trim and halve the Brussels sprouts, cut the zucchini into small cubes and finely dice the onion.
2. Heat the oil in a large pan and sweat the onion over medium heat for 3 minutes.
3. Add the Brussels sprouts and fry until golden brown, about 8 minutes.
4. Add the zucchini, fry for another 4 minutes and season with salt, pepper and paprika powder.
5. Push the vegetables to the sides of the pan to make two wells, crack the eggs into them and let them set, covered, over medium heat for about 4 minutes.
6. Toast the hazelnuts briefly in a small dry pan and roughly chop them.
7. Mix the quark with finely snipped chives, salt and pepper.
8. Plate the hash with the fried eggs, serve the herb quark alongside and sprinkle with the hazelnuts.