Spicy asparagus & chorizo baked egg served in a bowl

Spicy asparagus & chorizo baked egg

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 1

Need a speedy one-pot meal for busy weekdays? Try this spicy baked egg on a bed of asparagus and chorizo - it takes just 25 minutes from prep to plate

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal277
  • fat18g
  • saturates7g
  • carbs5g
  • sugars4g
  • fibre6g
  • protein20g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g asparagus, cut into 3cm pieces
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 20g diced chorizo
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • ½ tsp hot smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 75g frozen spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp half-fat crème fraîche
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • flatbread, to serve (optional)

Method

  1. Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.

  2. Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
missvjb
8th Apr, 2019
5.05
Really tasty breakfast. Be careful not to have the heat on too high as can catch a little on the bottom when cooking the egg as not much liquid. I didn't have creme fraiche so I used dash of double cream and a squeeze of lemon juice. Will definitely make again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?