A Quick and Easy Italian Recipe for Your Easter Brunch

thespruceeats.com

Margo Schembre

¼ cup olive oil

1 dozen large eggs (lightly beaten)

½ cup pecorino (grated)

3 tablespoons flat-leaf parsley (finely chopped)

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

2 pounds boned leg of lamb (cut into 1-inch chunks)

1 medium onion (peeled and thinly sliced)

1 pound peeled plum tomatoes (fresh or canned, drained if using canned)

2 pounds thin asparagus (or wild asparagus or artichoke hearts)

Directions at thespruceeats.com

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