1Lightly crush the cumin, fennel seeds and chili flakes in a mortar and pestle.
2Place the grated vegetables, herbs, sprouts, lemon juice and oil in a large bowl. Season with salt and pepper and toss to combine.
3To poach the egg/s, bring a saucepan of water to the boil over a high heat. Add the white vinegar. Turn the heat down to low so that you can see small bubbles. Use a large spoon to stir the water so that you can see a whirlpool.
4Working with one egg at a time, crack each egg into a small bowl then add it to the whirlpool.
5Cook for 2-3 minutes for a soft yolk or until you're happy.
6Use a slotted spoon to transfer eggs to a paper towel lined plate to drain.
7Divide the breakfast sprout salad among 4 bowls. Top each with an egg then season with the spices.
1If you don't wish to make a spice mix, you can use a good quality dukka.