Asparagus pan with eggs and chorizo ​​from Portugal

Ingredients for 3 servings:

• 600 g asparagus, green
• 400 g tomatoes
• 1 chili pepper(s)
• 120 g bacon, air-dried, in thin slices
• 6 large eggs
• 30 g breadcrumbs
• 1 tbsp parsley, finely chopped
• Salt and pepper, freshly ground
• 1 tbsp olive oil
• 150 g sausage (sliced ​​chorizo)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

only green asparagus goes well with this combination

Trim the ends of the asparagus and peel the lower third if necessary. Cook the stalks in boiling salted water until not quite al dente, remove, drain and cut into 3 cm pieces. Blanch the tomatoes, skin them, cut them into eighths, remove the stems and seeds. Cut a circle out of the stem of the chili pepper, removing the seeds and membranes. This is best done with a very sharp knife. Cut the flesh into rings. Whisk the eggs in a bowl and stir in the breadcrumbs, parsley and chili rings. Season with salt and pepper. Mix in the asparagus and tomato pieces. Heat 1 tablespoon of olive oil in a non-stick pan and briefly fry the ham slices. Spread the egg mixture in the pan and let it set. Briefly fry the sausage slices in a second non-stick pan. Divide the asparagus pan between plates and sprinkle with the sausage slices. Enough as a main course for 2-3 people, could also be used as a starter.