Ingredients:

• 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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Method

• 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.