Asparagus with spanish eggs and chorizo

TASTY little pots of goodness to start the day or serve for a light meal with plenty of warmed tortilla.

SERVES: 4

Ingredients

1 tbs olive oil

1⁄2 red onion, finely diced

3 garlic cloves, finely chopped

1⁄2 chorizo sausage, diced

2 long red chillies, deseeded and diced

8 tomatoes, diced

2 bunches asparagus, woody ends removed, chopped

Freshly ground pepper and salt

4 free range eggs

Additional asparagus, trimmed Additional 1 teaspoon olive oil

Method

Pre heat oven to 180C. Heat a frying pan over medium to high heat. Add oil to pan, and cook onion and chorizo until softened and starting to colour.

Add garlic, chilli, tomatoes and asparagus and cook for a further 8 minutes until liquid has reduced and becomes like a stew consistency. Add coriander and seasoning to taste.

Arrange four ramekins on a baking tray and divide tomato mixture evenly between the 4 dishes.

Crack eggs over tomato mix and bake in preheated oven for 15–20 minutes, or until eggs are cooked to your liking.

Meanwhile, steam additional asparagus or cook in same oven (arrange on a baking tray, brush with a little oil, and add to oven for the last 10 minutes of cooking time).

Serve spanish eggs topped with steamed asparagus.