A quick and easy one-pan lunch featuring runny eggs and crispy asparagus, seasoned with salt, pepper, and chili flakes, served with crusty sourdough bread.
1: Fry asparagus in olive oil for 3 minutes.
2: Add eggs and cook until whites are set and asparagus is charred.
3: Season with salt, pepper, and chili flakes.
4: Serve with crusty sourdough bread.
