Jono & Jules do food & wine

We had this for breakfast on Easter Sunday but you could also have it for a handy lunch or dinner.

Spicy asparagus & chorizo baked egg – serves 2

• 250g asparagus, cut into 3cm pieces
• 40g diced chorizo
• 1 tsp hot smoked paprika
• 150g frozen spinach
• 2 tbsp crème fraîche
• 2 large eggs
• flatbreads or toast, to serve

Heat a medium frying pan over a medium heat, add the asparagus and chorizo and cook for about 8 minutes. Stir in the paprika and cook for a further minute.

Add the frozen spinach and cook for about 5 minutes or until it has completely wilted. Stir in the crème fraîche and season with salt and pepper.

Make two space in the mixture for the eggs and gently slide them in. We find it easier to break them into mugs first. Cover the pan with a lid and leave for 5 minutes or until just set.

(Original recipe from BBC Good Food)