Basque Eggs With Ham, Asparagus And Peas

1. 1

   Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish.

2. 2

   Cut the ham into cubes and add to the casserole dish - saute for 5 mins over a low heat.

3. 3

   Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - saute for a further 5 mins - season with salt.

4. 4

   Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas).

5. 5

   Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.