Spicy Pork Brussels Bowls
"Spicy Pork Brussels Bowls offer a delightful low-carb dining experience, featuring a foundation of shredded Brussels sprouts, savory ground pork with a hint of smokiness, and a perfectly cooked egg crowning the dish!"
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Ingredients
- olive oil spray
- 1 teaspoon smoky paprika
- 2 teaspoons ancho chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 6 cups shredded brussels sprouts
- 1/4 cup chopped onion
- 4 large eggs
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 pound 90% lean ground pork
Instructions
- 1
Place a large cast iron or heavy nonstick skillet on medium heat. Lightly coat with cooking spray and add the ground pork, breaking it apart into smaller chunks as it cooks.
- 2
In a small bowl, mix together the spices.
- 3
Stir in the garlic, sprinkle with the spice mixture and vinegar, and continue cooking until the meat is browned and no longer pink in the center, about 8 to 10 minutes.
- 4
Transfer the cooked pork to a plate and set aside.
- 5
In the same skillet, add the Brussels sprouts and onions, cooking over high heat. Stir occasionally until the Brussels begin to brown and become tender-crisp, approximately 6 to 7 minutes.
- 6
Return the pork to the skillet, combining everything thoroughly for an additional 1 to 2 minutes.
- 7
In a separate nonstick skillet, apply cooking spray and heat it up. Once hot, crack the eggs into the pan, covering them until the whites are just set while the yolks remain runny, for about 2 to 3 minutes.