These are some of my favorite eggs to take with me for breakfast
Ingredients
One, finally diced onion
8 ounces of chorizo
six cloves of garlic chopped well
1 28 ounce can of whole plum tomatoes
Six spears of asparagus chopped in 1 inch sections
six eggs
directions
Heat in an enamel pot over medium heat to Brown chorizo and cook onions until they are transparent.
Add garlic and cook until fragrant.
add asparagus and whole tomatoes, crushing lightly as you add them with your hand or a fork.
Cook for 5 to 6 minutes and then using a slotted spoon remove the chunks of tomatoes, asparagus, and onions. It doesn’t have to be perfect!
crack each egg into a small container and then carefully place in the sauce.
try to give a little room between each egg.
Cover and cook 4 to 6 minutes until the eggs are set.
Remove eggs with a spoon and serve over removed vegetables!!!
900 calories for entire pot
