In a large skillet over medium high heat, heat 1 tablespoon of the olive oil and/or bacon fat. Add the shredded brussel sprouts to the pan and cook, while stirring, for about 5 minutes. Stir in the chopped onion. Cook until the brussel sprouts are to the doneness level you like. I happen to like mine well done - nice and crispy. In the last minute of cooking, add the minced garlic. Season with salt and pepper.

In a separate skillet over medium heat, cook your eggs. You can fry them or scramble them - your choice. Season the eggs to taste with salt and pepper & a drizzle of hot sauce.

Top the brussel sprout hash with the eggs & serve.