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–+ servings

Baked Eggs with Asparagus and Spanish Flavors

Couverts4
Deel op Facebook Print Recipe

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 & Wine Advice

Serve hot, straight from the oven.

Nutrition values

Calories: 350 kcal
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Course; Eggs / Pork / Vegetables
Cuisine; European / Spain