Spring Skillet with Eggs, Asparagus, and Tomatoes

Instructions

1. 1

   Prepare the vegetables

   Snap off the woody ends of the asparagus and cut the stalks into pieces about 3 cm long. Halve the tomatoes, finely dice the onion, and mince the garlic.

   
2. 2

   Cook the onion and asparagus

   Heat the olive oil in a large skillet over medium-high heat. Add the onion and asparagus, season with 1 g of salt, and cook for 3 minutes, stirring occasionally. The onion should soften while the asparagus remains firm.

   
3. 3

   Soften the tomatoes

   Add the garlic and smoked paprika and stir for about 20 seconds. Add the tomatoes cut-side down, along with the remaining 1 g of salt and the black pepper. Cook for 3 to 4 minutes, until the tomatoes release their juices and begin to soften.

   
4. 4

   Simmer the eggs

   Make four small wells in the vegetable mixture and crack an egg into each one. Cover the skillet and simmer over medium heat for 5 to 7 minutes, until the whites are set and the yolks remain soft. Meanwhile, toast the bread.

   
5. 5

   Finish and serve

   Remove the skillet from the heat. Drizzle the vegetables and eggs with lemon juice and crumble the feta over the top. Serve immediately with toasted bread for dipping into the tomato juices and egg yolks.