- 125g asparagus, cut into 3cm pieces
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 20g diced chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- ½ tsp hot smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 75g frozen spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 tbsp half-fat crème fraîche
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- flatbread, to serve (optional)
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.
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.