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Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
Combine spices in a small bowl.
Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
Set aside on a plate.
Add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.
Return the pork to the skillet and mix everything together 1 to 2 minutes.
Heat a nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes.