Roast brussels sprouts with caramelised onions and baked eggs

Method

1. Heat the oven to 210°C/190°C fan/gas 6½. Put the onions in a large roasting tin, then toss with a drizzle of olive oil and a generous pinch each of sugar and salt. Roast for 10-15 minutes until the onions start to soften. 
2. Scatter the sprouts over the onions in the tin, then mix in the garlic, rosemary, thyme, fennel seeds, the smoked paprika and another drizzle of olive oil. Season with ground black pepper, then return to the oven for 20 minutes, turning occasionally, until the sprouts are tender and turning golden in parts.
3. Remove the sprout tin from the oven, then stir in the butter. Use a spatula to make 4 rough wells in the sprouts and onions, then crack in the eggs. Return to the oven for 6-8 minutes more until the eggs are just cooked to your liking. Remove the tray from the oven, scatter over the chopped dill and a pinch more of the smoked paprika, give everything a final seasoning of salt and pepper, then serve with buttered sourdough toast.