Eggs with Chorizo, Asparagus, and Tomatoes
  • Breakfast
  • Dinner

Eggs with Chorizo, Asparagus, and Tomatoes

Huevos a la Flamenca is a vibrant and flavorful dish that combines the rich taste of Spanish chorizo with fresh asparagus and tomatoes. This recipe is perfect for a quick and satisfying meal, taking only 30 minutes from start to finish. The eggs are cooked to perfection, with set whites and runny yolks, nestled in a savory tomato sauce. Serve it as a hearty breakfast or a light dinner.

A quick and flavorful dish with Spanish chorizo, asparagus, and tomatoes, perfect for breakfast or dinner.

4 servings

~20 min

Ingredients

  • Extra Virgin Olive Oil1 tbsp
  • Spanish Chorizo, halved lengthwise and thinly sliced crosswise4 oz
  • Yellow Onions, finely chopped×1
  • Garlic, finely chopped2 cloves
  • Smoked Paprika½ tsp
  • Crushed Tomatoes14.5 oz
  • Kosher Saltto taste
  • Black Pepperto taste
  • Asparagus, trimmed and sliced about 1/4 inch thick on the diagonal1 lb
  • Eggs×6
  • Parsley, chopped2 tbsp

Instructions

  1. Cook the Chorizo

    In a 12-inch skillet over medium heat, cook the olive oil and chorizo, stirring often, until the chorizo is browned, about 4 minutes.

  2. Cook the Onion

    Add the onion, increase the heat to medium-high, and cook, stirring occasionally, until the onion is softened and beginning to brown, 3 to 4 minutes.

  3. Add Garlic and Paprika

    Add the garlic and paprika and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and 1/4 teaspoon each salt and pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.

  4. Cook the Asparagus

    Stir in the asparagus, cover, and cook, stirring occasionally, until just shy of tender-crisp, about 3 minutes. Taste and season with salt and pepper.

  5. Create Wells for Eggs

    Reduce the heat to medium-low. Use the back of a large spoon to create 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and pepper.

  6. Cook the Eggs

    Cover and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes, rotating the skillet about halfway through for even cooking. Remove from the heat and sprinkle with parsley.

Note

Do not cook the asparagus until fully tender-crisp before adding the eggs. It will continue cooking while the eggs set. Taste and season the sauce before adding the eggs because it cannot be stirred afterward.

Start Cooking