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Eggs in tomato sauce with potatoes and spring asparagus

Name: Eggs in tomato sauce with potatoes and spring asparagus
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 400 g Potato; 300 g Green asparagus (12 spears); 180 g Green garlic; 500 ml Tomato sauce; 50 ml Extra virgin olive oil (Estimated amount consumed: frying bath extra); 3 g Parsley; 2 g Salt

Total time55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

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Eggs in tomato sauce with potatoes and spring asparagus. Keep sauce at a gentle simmer to set whites without scorching.

Jump to steps

25 minpreparation and possible waiting

30 mincooking

4servings

1.622 kcalwhole recipe

406 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 30 to 60 minutes Spanish

Allergens

View full classification 9 tags

Diet

Vegetarian

Dish type

Main course

Meal

Lunch

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 eggs 400 g
Potato 400 g
Green asparagus 12 spears 300 g
Green garlic 180 g
Tomato sauce 500 ml
Extra virgin olive oil Estimated amount consumed: frying bath extra 50 ml
Parsley 3 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

Peel potatoes and cut into 2 cm dice. Fry in oil over medium heat for 10 minutes.
Trim asparagus and spring garlic, cut into 2 cm lengths and add to potatoes. Cook for 8 minutes until tender. Drain and season with half the salt.
Heat tomato sauce in a wide pan. Crack eggs one at a time into a bowl and slide onto tomato sauce without breaking yolks.
Add remaining salt, cover and cook gently for about 4-6 minutes until whites are set. Serve two eggs with sauce and vegetables per person and parsley.