Skillet Eggs with Asparagus, Pancetta, and Parmesan

Ingredients

• 1 tablespoon olive oil
• 1/4 pound pancetta, cut into 1/4-inch cubes
• 1 bunch of asparagus, trimmed and cut into 1 to 2-inch pieces on the bias
• 1 medium shallot, sliced
• 1 medium clove garlic, minced
• 1 tablespoon butter
• 3/4 cup chopped fresh parsley leaves
• 1/2 cup grated parmesan, plus more for shaving
• 1/2 tablespoon fresh juice from 1 lemon
• Pinch of dried red chili flakes, optional
• Kosher salt and freshly ground black pepper
• 4 eggs
• Extra-virgin olive oil, for drizzling

Directions

1. Set an oven rack in the second highest position, then turn the broiler to high. Warm 1 tablespoon oil in a 12-inch skillet over medium-high heat until it shimmers. Add the pancetta and cook, stirring often, until the fat has rendered and the pieces are crisp, about 4 minutes.
2. Turn the heat down to medium. Add the asparagus, shallot, garlic, butter, half the parsley, grated parmesan, and chili flakes, if you’re using them. Season with salt and pepper, then cook, stirring, until the asparagus starts to take on a little color, 2 to 3 minutes. Mix in the lemon juice.
3. Take the skillet off the heat and create four little spaces in the asparagus mixture. Crack the eggs into those wells, season with salt and pepper, and slide the skillet under the broiler until the whites are set and the yolks are still runny, about 2 minutes. Finish with the remaining parsley, shaved parmesan, and a generous drizzle of high-quality olive oil. Serve right away.