Clean and slice the Brussels Sprouts (4 cup).
If using Bacon (3 slice), crisp bacon up in a skillet, then set aside on paper towel.
Wipe out pan, and re-use, heat Olive Oil (1 tablespoon) over medium heat, and add Onion (1/2), stir for 2-3 minutes.
Add sliced brussel sprouts and a generous pinch of Salt and Pepper (to taste). Lower heat to medium and stir frequently, until brussel sprouts are melting and tender, about 7 minutes.
Crumble cooled bacon into the brussel sprouts, stirring to incorporate. Keep on very low heat while preparing Egg (4). Poach or fry eggs to desired doneness.
Divide Brussels sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with Finishing Salt (to taste), Freshly Ground Black Pepper (to taste) and Aleppo Pepper (1 pinch) or chili flakes. Serve immediately.