Name: Chorizo and asparagus egg bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 7 eggs; 1 onion diced; 1 garlic cloves, finely chopped; 100 g chorizo roughly chopped; 5 asparagus chopped; bread ciabatta; curry powder mild; salt and freshly ground black pepper; olive oil for frying; fresh chives chopped, to garnish

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Ingredients (10)

7	eggs
1	onion — diced
1	garlic — cloves, finely chopped
100 g	chorizo — roughly chopped
5	asparagus — chopped
	bread — ciabatta
	curry powder — mild
	salt and freshly ground black pepper
	olive oil — for frying
	fresh chives — chopped, to garnish

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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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