Brussels sprouts and savoy cabbage pan with eggs

Ingredients for 2 servings:

• 300 g Brussels sprouts, cleaned
• 250 g savoy cabbage, cleaned
• 1 onion(s)
• 1 clove(s) garlic
• 4 eggs
• some oil for frying, e.g. rapeseed oil
• Instant vegetable broth
• Salt, possibly smoked salt
• pepper
• n. B. Spice(s) to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

The vegetables are weighed and prepared. Halve the Brussels sprouts and cut the savoy cabbage into small pieces or strips. Dice the onion and chop the garlic. Heat a little oil in a non-stick pan and sauté the onions while stirring. Sauté the garlic for about 30 seconds, then add the savoy cabbage and Brussels sprouts, mix everything well and fry for about 5 minutes, stirring frequently. Stir 1 heaped teaspoon of vegetable stock, a little salt and pepper and other seasonings to taste into the vegetables. Add about 50 ml of water and sauté covered for about 15 – 20 minutes, until the vegetables have reached the desired consistency. Stir and check occasionally. The water should have evaporated at the end. Add more water a tablespoon at a time if the water has evaporated before the vegetables have reached the desired consistency. Use a ladle to make 4 indentations in the vegetables. Crack 4 eggs one at a time and place them one at a time into the holes with a ladle. Sprinkle the eggs with a little salt and pepper, cover the pan, and let the eggs set over low heat until the desired consistency is reached. This should take 5-10 minutes. Non-vegetarians can first fry bacon in the pan until crispy and then crumble it over the dish at the end.