If we ever have asparagus in the fridge, we chuck it in a pan so we aren’t in a rush and then grill near the end. It makes for a super tasty breakfast that is light and nutritious. If you want to make this veggie, remove the bacon and add another bell pepper sliced to give the dish some texture.
- 1 bunch of asparagus, woody ends trimmed
- 2 TB olive oil
- 1 onion, diced
- 1 red pepper, sliced
- 1 pack of bacon, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 TB tomato paste
- 2 TB harissa paste
- 1 can chopped tomato
- 4 eggs
Heat the olive oil in a pan that you can put in the oven or under the grill. Add the onions for about 6 minutes until they are translucent. Add the pepper and saute.
Add the herbs and spices and pastes for two minutes until fragrant. Add the tin of tomato and cook for about 15 minutes.
Place the asparagus on top and let steam for a few minutes. Add the eggs on top, evenly spaces and then place under the grill for 5 minutes.