Chorizo and asparagus egg bake

4 servings Prep: 10 mins, Cooking: 15 mins By Food24
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Tap for method

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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