Ingredients for Basque Eggs With Ham Asparagus And Peas
- 4 large eggs
- Serrano Ham
- Green Asparagus
- 1 cup (140g) frozen peas
- Garlic Cloves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
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How to Make Basque Eggs With Ham Asparagus And Peas
- Finely mince 2 cloves of garlic. Heat 2 tablespoons of olive oil in a heavy-bottomed oven-safe skillet or casserole dish over medium heat.
- Add 1/2 cup (50g) diced ham to the skillet and sauté for 5 minutes, stirring occasionally, until lightly browned.
- Wash 1 bunch asparagus (about 8 oz/225g), snap off the tough ends, and cut into 3cm pieces. Add to the skillet and sauté for another 5 minutes, seasoning with salt and freshly ground black pepper to taste.
- Add 1 cup (140g) frozen peas to the skillet. Pour in 1/4 cup (60ml) of water, cover, and simmer for 3-5 minutes, or until the peas are tender-crisp.
- Gently crack 4 large eggs directly into the skillet, spacing them evenly. Cover and cook over low heat for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking (runny, medium, or firm).
- Serve immediately with warm crusty bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
7g
Carbs
1g
