A delightful Spanish-inspired dish featuring baked eggs nestled in a savory chorizo and vegetable medley.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the eggs.
In a skillet, cook the diced chorizo and ham over medium heat until slightly browned.
Stir occasionally to prevent sticking and ensure even browning.
Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
Lower the heat if the garlic starts to brown too quickly.
Stir in the diced tomatoes, bell peppers, tomato puree, thyme, oregano, and paprika. Simmer until the mixture thickens.
Simmering allows the flavors to meld together beautifully.
Divide the mixture evenly among six greased ramekins.
Greasing the ramekins helps prevent sticking and makes cleaning easier.
Crack an egg into each ramekin, placing it gently over the mixture.
Crack the eggs into a small bowl first to ensure no shell fragments.
Arrange the asparagus spears around the eggs in each ramekin.
Trim the asparagus to fit neatly in the ramekins for a polished presentation.
Bake the ramekins in the preheated oven for about 20 minutes, or until the eggs are set to your liking.
Check the eggs periodically to avoid overcooking.
Remove from the oven, let cool slightly, and serve warm. Optionally, sprinkle with additional paprika for garnish.
Serve with crusty bread or a side salad for a complete meal.
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