Home / Recipes / Lunch / Keto Chorizo and Eggs with Spinach and Asparagus
Keto Chorizo and Eggs with Spinach and Asparagus
How to Make It
Step 1
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.
Step 2
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.
Step 3
Return the chorizo to the pan along with the baby spinach and stir until the spinach is just wilted.
Step 4
Make two wells in the mixture and crack one egg into each. Cover the pan and cook until the eggs are done to preference.
Ingredients
- Asparagus – 10 small – spear – 5″ long or less
- Baby Spinach – 3 cup
- Raw Egg – 2 medium
- Chorizo – 1-¾ ounce
- Rosemary, Fresh – 1 teaspoon
- Olive Oil – ½ tablespoon
- Onion, White, Yellow Or Red, Raw – ½ medium – 2 1/2″ diameter
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
