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With help from tender asparagus stalks and dry Spanish chorizo, this recipe transforms the hurried breakfast staple of fried eggs into a well-rounded anytime meal. Cooking the eggs in hot chorizo fat gets the edges browned and lacy-crisp, just how we like 'em. Serve the dish with a smear of allioli, the Spanish cousin of aioli, infused with mild smoked paprika.
Eggs are generally thought of as breakfast fare, but we see no reason not to enjoy them during the rest of the day.
The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I