Mouthwatering Gluten-Free Chilean Brunch: Smoky Chorizo and Eggs on Zesty Asparagus Beds

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 oz gluten
• free chorizo sausage, casing removed
• 1 lb fresh asparagus, trimmed
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage and cook until browned, breaking it into smaller pieces with a spoon, about 5 minutes. Remove from pan and set aside.
2. Add another tablespoon of olive oil to the skillet and increase heat to medium high. Add asparagus and cook for 3 4 minutes or until slightly tender. Season with salt and pepper, then transfer to a serving plate.
3. In the same skillet, reduce heat to low and add the cooked chorizo back into the pan. Make 8 small indentations in the chorizo and crack an egg into each one. Cover and cook for 6 8 minutes or until eggs are cooked to your desired consistency.
4. Top the asparagus with the eggs and chorizo, then sprinkle with feta cheese and cilantro. Serve immediately.

Chef’s Insight

Use freshly ground black pepper to enhance the smoky flavors of the chorizo and create a delightful contrast with the zesty asparagus.

Notes

For an extra touch of flavor, try using smoked paprika in the chorizo sausage or adding a squeeze of fresh lime juice over the dish before serving.