Asparagus with Spanish Eggs and Chorizo

Tasty little pots of goodness to start the day or serve for a light meal with plenty of warmed tortilla.

			  Asparagus with Spanish Eggs and Chorizo

Serves: 4

Cooking time: 25-30 minutes


  • 1 tablespoon olive oil
  • 1/2 red onion, finely diced
  • 3 garlic cloves, finely chopped
  • 1/2 chorizo sausage, diced (see Tip)
  • 2 long red chillies, deseeded and diced
  • 8 tomatoes, diced
  • 2 bunches asparagus, woody ends removed, chopped
  • Freshly grinded pepper and salt
  • 4 free range eggs
  • Additional asparagus, trimmed
  • Additional 1 teaspoon olive oil


  1. Pre heat oven to 180°C. Heat a frying pan over medium to high heat. Add oil to pan, and cook onion and chorizo until softened and starting to colour.
  2. Add garlic, chilli, tomatoes and asparagus and cook for a further 8 minutes until liquid has reduced and becomes like a stew consistency. Add coriander and seasoning to taste.
  3. Arrange four ramekins on a baking tray and divide tomato mixture evenly between the 4 dishes. Crack eggs over tomato mix and bake in preheated oven for 15-20 minutes, or until eggs are cooked to your liking.
  4. Meanwhile, steam additional asparagus or cook in same oven (arrange on a baking tray, brush with a little oil, and add to oven for the last 10 minutes of cooking time).
  5. Serve Spanish Eggs topped with steamed asparagus.


  • Use your choice of spicy or mild chorizo.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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