These Spanish Eggs with Tomatoes and Asparagus are truly incredible. It's the kind of dish you will keep coming back to time after time because it's just that good. Best served with a crusty baguette to soak up all that tasty sauce!
Author: Spain on a Fork
Extra-Virgin Olive Oil
Spanish Smoked Sweet Paprika
Canned Diced Tomatoes
Ground Black Pepper
Thinly slice Garlic (3 cloves).
Finely dice Onion (1/2).
Wash Asparagus (20 stalks) and pat them dry. Cut into 1-inch pieces.
Chop the Fresh Parsley (1 handful).
Into a fryinh pan over medium heat, add Extra-Virgin Olive Oil (2 Tbsp). Let warm for 2 minutes.
Add the garlic and onion. Mix well with the oil and cook for about 3 minutes.
Add the asparagus and cook for another 4 minutes, then season with Spanish Smoked Sweet Paprika (1/2 tsp), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch). Mix it all together.
Add Canned Diced Tomatoes (1 1/2 cups) and Granulated Sugar (1 pinch). Mix it all together, then taste and adjust seasonings. Bring to a simmer and cook for 3 minutes.
Crack Organic Eggs (4) into the sauce and place a lid on the pan. Cook for 3-4 minutes.
Remove the lid and transfer the pan away from the heat. Season with additional salt and pepper. Garnish with the parsley and serve directly from the pan. Enjoy!
Nutrition Per Serving
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