Pumpkin and Brussels Sprouts Brunch

What You Need

• 1 medium pie pumpkin (about 3 pounds) peeled and cubed
• 1-pound fresh Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons garlic powder
• ½ cup olive oil
• 1 tablespoon sea salt
• ½ teaspoon coarsely ground pepper
• 6 large eggs (this varies based on servings needed)

What You Will Do

1. Preheat the oven to 400° F.

Prepare the pumpkin

1. I find it easier to peel pumpkins if I cut them in half and remove the seedy part first with a spoon, making the pumpkin easier and safer to grip.
2. Place the pumpkin halves-cut side down, on a microwave safe dish with a ½ teaspoon of water in it. Microwave your pumpkin until the skin can be sliced away easily (no more than 3 minutes on high). Let the pumpkin cool enough so it won't burn your finger while peeling.
3. Once the pumpkin has cooled use a vegetable peeler or a pairing knife and remove the skin.
4. Cube up the pumpkin and place into an air tight container (large Tupperware bowl) and place aside.

Prepare the Brussels sprouts

1. Cut the ends of the Brussels sprouts and pull off any yellow outer leaves.
2. Cut each Brussels sprout in half. This allows the olive oil to penetrate to the center.
3. Place the Brussels sprouts into the airtight container (large Tupperware bowl) that the cubed-up pumpkin is resting in.
4. Toss with olive oil, salt, garlic powder and pepper.
5. Once mixed to your liking, place a lid on the container and allow to rest covered for 10 minutes to allow the vegetables to marinate.
6. After 10 minutes then transfer vegetables to a baking sheet and roast in the oven for 20 to 30 minutes or until you see the pumpkin just begin to brown and the Brussels sprouts start to have a crisp outside and tender inside.
7. Pull the baking sheet out of the oven and make 6 nests in the Brussels sprouts and pumpkin and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
8. Remove out of the oven and allow to cool on the baking sheet for 5 minutes, transfer to each individual plate and then serve.