1. Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish. 2. Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat. 3. 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 - sauté for a further 5 mins - season with salt. 4. 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). 5. Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
