About
This simple yet tasty one pan dish is packed with healthy fats and low carb veggies.
This makes for a great brunch or lunch option served with low carb bread for dipping.
Ingredients
- 10 small – spear – 5" long or less asparagus
- 3 cup baby spinach
- 2 medium raw egg
- 1 ¾ ounce chorizo
- 1 teaspoon rosemary, fresh
- ½ tablespoon olive oil
- ½ medium – 2 1/2" diameter onion, white, yellow or red, raw
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium heat. Roughly dice the chorizo and add to the pan. Fry for 2-3 minutes until the chorizo turns lightly golden and starts to release its oil. Remove from the pan with a slotted spoon and set aside.
- Cut the tough ends from the asparagus and discard. Slice the remaining stalks into 1 inch pieces and finely dice the onion. Add both to the pan along with the rosemary and sweat gently for a few minutes in the chorizo oil.
- Return the chorizo to the pan along with the baby spinach and stir until the spinach is just wilted.
- Make two wells in the mixture and crack one egg into each. Cover the pan and cook until the eggs are done to preference.
Nutrition Facts
- Servings: 2
- Calories: 245.1kcal/1025.4kJ (per serving)
- Fat: 17.9g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 14.4g (per serving)
