Spanish Eggs with Tomatoes & Asparagus
These Spanish Eggs with Tomatoes & Asparagus are super easy to make, loaded with flavor and done in about 20 minutes. Perfect for breakfast or brunch.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic
- 1/2 onion
- 20 thin asparagus
- 2 tbsp extra virgin olive oil
- 1/2 tsp sweet smoked Spanish paprika
- 1 can 15 ounce diced tomatoes
- 4 organic eggs
- pinch sea salt
- pinch black pepper
- pinch white sugar
- handful fresh parsley
Instructions
- 1
Thinly slice 3 cloves of garlic, finely dice 1/2 of an onion, grab 20 thin asparagus, wash and pat them dry and cut into 1-inch pieces
- 2
Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for about 3 minutes, than add the pieces of asparagus and cook for another 4 minutes, then add 1/2 teaspoon of smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, add 1 can of diced tomatoes and season again with sea salt, freshly cracked black pepper and a pinch of white sugar, mix it all together and simmer
- 3
After 3 minutes crack in 3 to 4 organic eggs into the sauce and place a lid on the pan, after 3-4 minutes remove the lid and transfer the pan away from the heat, season the eggs with sea salt and freshly cracked black pepper, serve directly from the pan and garnish with freshly chopped parsley, enjoy!