Here’s my go-to breakfast: fluffy sunny side up eggs with spicy asparagus. It’s quick, healthy, and delicious!

• Prep the asparagus: Trim ends and cut into bite-sized pieces. Heat oil in a pan, add chili paste and toss asparagus for 2-3 minutes until tender.
• Cook the eggs: Crack eggs into a separate pan. Cook on low heat until whites set but yolks stay runny—no flipping!
• Serve: Plate asparagus, besides eggs. Sprinkle with oregano and Okonomiyaki sauce. Done in 10 minutes!