40 minutes
A vibrant Spanish dish featuring tender asparagus, savory chorizo, creamy eggs, and crispy bread cubes.
0.25 fluid ounces
Garlic Clove, whole, peeled
each
Toasted Pita, Flatbread, Or Lavash, cubed
0 oz
Spanish Chorizo, diced
0 oz
Asparagus, trimmed
0 oz
Green Onions, chopped
0 oz
Eggs, beaten
each
teaspoons
Italian Parsley, roughly chopped
0 oz
1. Garlic-Infused Oil Preparation
Warm olive oil in a cast-iron skillet over medium-high heat. Sauté two whole, peeled garlic cloves until golden, then remove and set aside.
2. Crisp Bread Cubes
Add bread cubes to the garlic-infused oil, season with salt and pepper, and stir until golden and crispy. Remove and set aside.
3. Cook Chorizo
In the same skillet, add diced Spanish chorizo and cook until the edges crisp up and the oils release.
4. Sauté Asparagus
Add asparagus to the skillet with the chorizo, season with salt and pepper, and stir-fry until tender yet still crisp.
5. Add Green Onions and Garlic
Stir in chopped green onions and minced garlic, sautéing for about a minute until softened.
6. Cook Eggs with Pimentón
Pour beaten eggs over the vegetables, season with salt, pepper, and pimentón, stirring gently until the eggs are just set.
7. Finish and Serve
Sprinkle chopped Italian parsley over the eggs, and scatter the crispy bread cubes on top. Serve immediately from the skillet.
Comments (0)