Spicy asparagus & chorizo baked egg
By Esther Clark
Contains pork – recipe is for non-Muslims only
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
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Prep:5 mins
Cook:20 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 277
-
fat 18g
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saturates 7g
-
carbs 5g
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sugars 4g
-
fibre 6g
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protein 20g
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salt 1g
Ingredients
- 125g asparagus, cut into 3cm pieces
- 20g diced chorizo
- ½ tsp hot smoked paprika
- 75g frozen spinach
- 1 tbsp half-fat crème fraîche
- 1 large egg
- flatbread, to serve (optional)
Method
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.
