Eggs with Chorizo, Asparagus, and Tomatoes

Step 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.

Step 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.

Step 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.

• 2 clovesGarlic, finely chopped

Step 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.

• 1 lbAsparagus, trimmed and sliced about 1/4 inch thick on the diagonal

Step 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.

Step 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.

• 2 tbspParsley, chopped