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.
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.