Preheat the oven to 350 F.

In a large cast iron skillet over medium, cook bacon, stirring frequently until crispy, about 5 minutes.

Remove to paper towels with a slotted spoon to drain.

Remove and discard all but 2 tablespoons bacon fat from the skillet.

Place skillet back over medium heat and add the shallots, cook, stirring often, until almost tender, about 3 minutes.

Add the Brussels sprouts, water, salt, and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until the sprouts begin to turn golden in spots but not all the way cooked.

Stir in the vinegar and bacon and remove from heat.

Make 3-5 wells in the brussel sprout mixture and gently crack eggs into each divot.

Bake for 20 minutes or until the whites have set. Serve immediately.