Spanish Eggs with Tomatoes and Asparagus

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cloves

Garlic

1/2

Onion

20 stalks

Asparagus

2 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Spanish Smoked Sweet Paprika

1 1/2 cups

Canned Diced Tomatoes

4

Organic Eggs

1 pinch

Sea Salt

1 pinch

Ground Black Pepper

1 pinch

Granulated Sugar

1 handful

Fresh Parsley

Cooking Instructions

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Step 1

Thinly slice Garlic (3 cloves) .

Step 2

Finely dice Onion (1/2) .

Step 3

Wash Asparagus (20 stalks) and pat them dry. Cut into 1-inch pieces.

Step 4

Chop the Fresh Parsley (1 handful) .

Step 5

Into a fryinh pan over medium heat, add Extra-Virgin Olive Oil (2 Tbsp) . Let warm for 2 minutes.

Step 6

Add the garlic and onion. Mix well with the oil and cook for about 3 minutes.

Step 7

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.

Step 8

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.

Step 9

Crack Organic Eggs (4) into the sauce and place a lid on the pan. Cook for 3-4 minutes.

Step 10

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!