Chorizo and asparagus egg bake
|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|
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.