Ervilhas com Ovos Escalfados

Method

1. Snap the woody ends off the asparagus and cut the spears into 4 cm lengths, keeping the tips separate from the stems.
2. Dice the bacon and chouriço, then render them together in the olive oil over medium heat in a wide skillet for 5 minutes until their fats run.
3. Add the finely diced onion and crushed garlic to the rendered fat and cook for 3 minutes until softened and translucent.
4. Stir the asparagus stems into the pan with 100 ml of water, cover, and simmer for 4 minutes before adding the more delicate tips on top.
5. Use the back of a spoon to make 4 wells in the asparagus mixture, then crack one egg into each well and re-cover the pan.
6. Cook for 5 minutes over low heat until the egg whites are set but the yolks remain runny, and serve directly from the pan with a grind of black pepper.