Easy egg skillet by navneeta


  • 3 heaped tbsp of sautéed red cabbage
  • 10 Brussel sprouts.
  • 1 small head of red cabbage
  • 1 tbsp olive oil
  • 3 tbsp apple cider vinegar or red wine vinegar
  • 2 eggs 
  • Season with salt and pepper 
  • 1 heaped tbsp of freshly grated Parmesan to finish
  • Optional: sliced chilli to garnish 
  • 1 tbsp of butter- I happen to be using a herbed butter but you can add butter with a tsp of your favourite dried herbs like thyme, basil or parsley)
  • 1 sachet Bimuno to finish

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  • Preheat your oven to 200c.
  • Chop/shred your head of red cabbage.
  • Heat olive oil in a large frying pan over medium heat. Add cabbage and your vinegar, season with salt and ground pepper. Cook, tossing frequently, until cabbage is crispy & tender, about 15 minutes (add a splash of water to soften a little quicker or if becomes dry).
  • Meanwhile, steam your Brussel sprouts for 10 minutes or until tender when pierced.
  • In your skillet, smash your Brussel sprouts with a fork to form a nice base.
  • Add your cabbage, sprinkling over dish.
  • Create two ‘hole’ areas to place your eggs.
  • Crack your eggs into the holes.
  • Season well.
  • Place any pan over your skillet and place in over for ten minutes. 
  • The eggs will steam gently and keep its nutrient density. 
  • Take out of oven and add your Parmesan (and chilli) .
  • Let cool a little and sprinkle over your Bimuno powder.