Spicy Pork and Brussel Sprout Bowl

If you’re looking for a low carb, easy, and delicious weeknight meal, let me introduce you to this spicy pork and brussel sprout bowl from Skinnytaste. I discovered these in 2020 and have no idea why I haven’t shared the recipe with you guys yet. They come together so fast and are SO good! Enjoy.

INGREDIENTS:

1 pound ground pork (her recipe calls for 90% lean, I’ve made it with 80% lean. Whatever your preference is!)
2 tablespoons red wine vinegar
3 cloves garlic, minced
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 white onion
4 large eggs

INSTRUCTIONS:

Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
Combine spices in a small bowl.
Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
Set aside on a plate.
Add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.
Return the pork to the skillet and mix everything together 1 to 2 minutes.
The eggs are totally optional, but a lovely addition. I like to do jammy eggs a la Grossy Pelosi, but you make them however you like eggs best! Cook ‘em, add them to the top of your dish, top with some hot sauce if that’s your thing, and enjoy!