Egg and Pork Skillet Dish
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ cups Asparagus (chopped)
- 4 Tbsps olive oil
- 1 onion (thinly sliced)
- 1.333 cups Chorizo (sliced)
- 2 ½ cups potatoes (thinly sliced)
- 1 ⅔ cups marinated artichoke (drained and sliced)
- salt
- freshly ground Black pepper
- 5 large eggs
- ¾ cup grated, strong Cheese (optional)
- 1 Tbsp chopped parsley
Preparation steps
1.
Put the asparagus in a pan of boiling water and cook for 2 minutes. until bright green and tender crisp. Drain and set aside.
2.
Heat half the oil in a large frying pan. Add the onion and cook for a few minutes until soft, but not browned. Add the chorizo and cook for a further 2 minutes, then remove from the pan.
3.
Heat the remaining oil in the pan. Add the potatoes to the pan and cook over a low heat for 15-20 minutes, turning once, until tender.
4.
Heat the grill.
5.
Beat the eggs with the cheese, onion, chorizo, asparagus, parsley and a little salt and pepper and pour over the potato mixture. Arrange the artichokes on top and around the sides.
6.
Cook, uncovered over a low heat for 8-10 minutes until the top is just set.
7.
Place under the hot grill for a few minutes until lightly browned.
8.
Serve warm or cold, cut into wedges.
