Baked Eggs with Chorizo

Ingredients

• 800 g waxy potatoes
• 500 g Green Asparagus
• 2 red bell peppers
• 1 red chili pepper
• 1 Garlic clove
• 1 onion
• 200 g chorizo
• Salt
• Pepper (freshly ground)
• 200 ml meat broth
• 4 eggs
• 1 Tbsp freshly chopped thyme

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Peel and cube the potatoes. Peel the lower third of the asparagus and cut into 2–3 cm pieces. Wash, trim, and dice the bell peppers; finely chop the chili pepper. Peel and finely dice the garlic and onion. Slice the chorizo and quickly sear in a hot pan. Remove it and sauté onion, garlic, and chili in the remaining fat. Add the remaining vegetables, season with salt and pepper, pour in broth, stir in thyme, and distribute into four oven‑proof dishes. Bake for about 20 minutes until golden brown.

3. 3.

   During the last five minutes create a shallow well in each dish, crack an egg into it, season, and bake until cooked to your liking.