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Spanish Asparagus Rice with Eggs

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1 bundle fresh asparagus about 16 spears
  • 1 tomato
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1 cup uncooked round rice 200 grams
  • 1 cup canned or jarred cooked chickpeas 170 grams
  • 3 cups vegetable broth 711 ml
  • 1/4 tsp saffron threads .17 grams
  • 4 cage-free organic eggs
  • sea salt & black pepper


  1. Cut one bundle of fresh asparagus (washed & patted dry) into 1 inch (2.5 cm) pieces, add 1 cup of canned cooked chickpeas into a sieve and rinse under cold running water, finely grate 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic

  2. Add 3 cups (711 ml) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat with a medium-high heat

  3. Heat a large fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & chopped asparagus, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix with the olive oil, 30 seconds later add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together and then add in the grated tomato, simmer for 1 minute

  4. After 1 minute and the grated tomato has thickend up, add in 1 cup (200 grams) uncooked round rice, the 1 cup rinsed chickpeas and season with sea salt & black pepper, mix together until well mixed, then add in the saffron infused broth that has been heating up, give it all one final mix so everything is evenly distributed, after this do not mix the rice again, otherwise it distrups the way the rice cooks

  5. About 8 to 9 minutes after adding the hot broth into the pan and you can see a lot of the broth has incorporated into the rice, but there is still plenty of broth left, lower the fire to a low-medium heat, add in 4 eggs (I like to create little pockets in the pan so the eggs sit in there perfectly), season the eggs with black pepper and place a lid on the pan

  6. After simmering with the lid for 4 to 5 minutes the eggs and the rice should be perfectly cooked, remove the pan from the heat, serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe