Baked Eggs with Chorizo

Peel and dice potatoes. Peel bottom third of asparagus and cut stalks into 2-3 cm long (approximately 3/4 to 1 inch long) pieces. Rinse and halve peppers, remove seeds and ribs, and cut into pieces. Rinse chile, remove seeds and ribs, and finely chop. Peel and finely chop garlic and onion. Cut chorizo into slices and sauté briefly in a hot pan. Remove from pan and sauté onion, garlic and chile in the fat remaining in the pan. Add remaining vegetables and season generously with salt and pepper. Stir in broth and thyme. Divide mixture among 4 ovenproof ramekins. Bake until golden-brown, about 20 minutes. During the last 5 minutes of baking time, make an indentation in the center of each ramekin. Gently, break an egg into each indentation. Season with salt and pepper, and cook until egg is set.