Salmorrejo Eggs

Salmorrejo Eggs 2

Ingredients (4 people)

  • 8 eggs
  • 4 pork loin steaks
  • 200 gr. of longaniza
  • 8 asparagus
  • 4 cloves of garlic
  • 1 tablespoon of chopped parsley
  • Water
  • Salt


Cook the tips of the asparagus in plenty of water with little salt. Oncetender, drain and fry them in a clay pot with the chopped garlic cloves and the parsley. Before they take colour, add a little water from the cooking asparagus and when it starts to boil, poach the eggs, interspersing the tips of those so that they are separated. Then add a tenderloin steak and two pieces of sausage, fried in advance. Serve them very hot.