In this well-travelled Spanish dish, fresh asparagus, sweet peppers, chunks of chopped tomatoes and just enough chilli to tantalise the palate are temptingly combined with fluffy scrambled eggs.
ingredients
serves: 4
1 large onion
1 green chilli
1 large red pepper
1 large green pepper
3 tablespoons olive oil
3 cloves garlic
Salt and black pepper
1 pound 2 ounce asparagus
14 ounce canned chopped tomatoes
8 slices of bread, or 4 crumpets or muffins
Butter for spreading
4 large eggs
method
1. Peel the onion and slice it; rinse, deseed and dice the chilli, then rinse, deseed and slice the peppers.
2. Heat the olive oil in a large skillet or a wok with a lid. Peel the garlic, crush it into the oil and add the onion, diced chilli and peppers, with salt and pepper to taste. Stir-fry them for 1 minute, then cover and cook over a high heat for 3-4 minutes, shaking the pan occasionally
3. Trim the woody ends from the asparagus and rinse them, then cut each of the spears into four pieces. Add the asparagus to the onions, then cover the pan and leave them to cook for about 7—8 minutes, stirring them occasionally Preheat the grill to high.
4. Stir the canned tomatoes into the vegetables, increase the heat and bring the mixture to simmering point, then let it cook, uncovered, for 2 minutes.
5. Meanwhile, toast the bread or split and toast the crumpets or muffins, and butter them.
6. Break the eggs into a bowl and beat them lightly, then add them to the vegetables and scramble over a moderate heat, stirring, until the eggs are just set.
7. Serve surrounded by buttered toast, crumpets or muffins.
