What are you planning for Sunday breakfast? I think I will serve this beautiful dish again. So simple to make and so delicious. As it is season for asparagus I thought I’d add some and see how they fit into this dish. Love, love , loved it 🙂 Let me know if you try it.



3 tomatoes
bunch of white asparagus
4 scallions
4 eggs
salt, pepper
1 T ground cumin
bunch of fresh coriander/cilantro
1T of chopped chives
olive oil

Thinly chop the scallions. Cut asparagus into small 1cm pieces.Chop tomatoes into small cubes. In a large cast iron skillet heat some olive oil(I usually add 3 T) and add the scallions right away. Add 1 teaspoon of salt.Fry until translucent, add asparagus and fry for another 2 minutes. Add tomatoes, cumin and a bit of pepper. Let cook for 5 minutes. Gently crack eggs into skillet over tomatoes and cook until their whites are set. Sprinkle with cilantro/coriander and chives. Serve warm.


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