Baked Eggs with Asparagus and Spanish Flavors
Ingredients
- 12 asparagus spears
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 garlic clove minced
- 6 fresh plum tomatoes roughly chopped
- ½ cup chicken or vegetable broth
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- ¼ pound Serrano ham or prosciutto diced
- ¼ pound chorizo sausage sliced
- 8 large eggs
- 6 tablespoons cooked peas
- 2 roasted red peppers pimientos, sliced into strips
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 450°F (230°C).
- Bring a skillet of salted water to a boil.
- Add the asparagus and cook for 3-4 minutes until tender-crisp.
- Drain and set aside.
- In a medium skillet over medium heat, warm the olive oil.
- Add the onion and garlic, sauté until softened and translucent, about 5 minutes.
- Add the chopped tomatoes, broth, smoked paprika, salt, and pepper.
- Simmer, covered, for 10-12 minutes until the mixture thickens slightly.
- In another skillet over medium heat, cook the Serrano ham and chorizo until cooked through, for about 5-6 minutes.
- Divide the tomato sauce evenly among 4 oven-safe dishes.
- Crack 2 eggs into each dish.
- Arrange the cooked ham, chorizo, asparagus, peas, and roasted red peppers around the eggs.
- Season with salt and pepper and sprinkle with parsley.
- Bake for 5-6 minutes until the egg whites are set but the yolks are still slightly runny.
Notes / Tips / Wine Advice:
Serve hot, straight from the oven.
Nutritional Information
Calories: 350 kcal
