Japanese-Inspired Sous Vide Brussels Sprouts with Spiced Eggs

Chef Brainy
What Started it all:
Eggs, Brussels sprout, spices (cumin, paprika, chili powder), sous vide

(Whisks eggs energetically, moving around the kitchen with a lively and bubbly demeanor)


  • 8 eggs
  • 1 lb Brussels sprouts
  • Spices: cumin, paprika, chili powder
  • Sous vide machine


  1. Preheat the sous vide machine to 185°F (85°C).
  2. Trim and halve the Brussels sprouts, then place them in a sous vide bag. Season with a pinch of salt and pepper, and vacuum-seal the bag.
  3. Submerge the bag of Brussels sprouts in the preheated water bath and cook for 1 hour.
  4. While the Brussels sprouts are cooking, prepare the spiced eggs. In a bowl, whisk together the eggs and a pinch of each spice (cumin, paprika, and chili powder).
  5. Heat a non-stick skillet over medium heat and pour in the spiced egg mixture. Cook, stirring gently, until the eggs are softly scrambled.
  6. Once the Brussels sprouts are done, remove them from the water bath and carefully open the bag.
  7. Plate the sous vide Brussels sprouts and top with the spiced scrambled eggs.
  8. Serve immediately and enjoy!

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