Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper or a silicone liner. Set aside.

Cut brussels sprouts in half and then into thin strips to give them a shredded look and to help them cook faster. Transfer to your prepared baking sheet.

Add celery and canola oil and sprinkle with salt and garlic powder (or fresh garlic). Mix with your hands until everything is coated with the oil and then drizzle 1-2 tbs water over top.

Transfer to the oven and cook for 10 minutes. You should start to see it browning but not burning.

Remove from oven and create 4 wells into the brussels sprout mixture. Crack and egg into each well and place back into the oven for another 4-5 minutes or until eggs are cooked the way you like it. I cooked for a bit longer because I prefer the yolks to be cooked all the way through.

Plate and enjoy!