Chorizo and asparagus egg bake

A dish that can be made with ease at anytime of the day.
 
recipe, eggs, bake
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Recipe from: 19 August 2015
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 7
    eggs
  • 1
    onion, diced
  • 1
    garlic clove, finely chopped
  • 100
    g
    chorizo, roughly chopped
  • 5
    Asparagus sticks, cut into small pieces
  • Ciabatta
  • Mild curry powder, only a sprinkle
  • Salt & pepper
  • Olive oil, for frying
  • Chopped Chives, for garnish
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180C.

Heat a medium based frying pan to a medium heat. With some olive oil, add the onions and garlic and cook until soft. Once the onions and garlic are soft, add the asparagus and chorizo to the pan.

Once the asparagus turns a dark green colour and the chorizo starts releasing its oils, make several gaps in between the chorizo and asparagus mixture and crack the eggs into those gaps. Season with salt, pepper and curry powder. Place in the oven and bake until the eggs are cooked (yolk should be cooked medium).

While the egg bake is in the oven, slice the ciabatta into 1cm slices and toast in a pan with butter until golden brown. Remove the egg bake from the oven, and garnish with your chives.

Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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