Basque Eggs With Ham, Asparagus And Peas - cooking recipe

Ingredients

4 eggs
4 slices serrano ham or 4 slices bacon
4 fresh green asparagus
100 g peas
2 garlic cloves
olive oil
salt

Preparation

Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish.
Cut the ham into cubes and add to the casserole dish - saute for 5 mins over a low heat.
Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - saute for a further 5 mins - season with salt.
Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas).
Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.