Huevos al plato

Ingredients

• 1 tablespoonoil
• 1 smallonion
• 60 gtomato sauce
• to tastesalt
• to tasteground black pepper
• 2 mediumeggs
• 50 gfrozen peas
• 30 gSerrano ham

Instructions

1. 1

   Soften the onion

   Heat 1 tablespoon of oil in a frying pan. Add the finely chopped small onion and a little salt, then cook over a medium heat for 6 minutes, stirring occasionally, until tender and lightly golden.

2. 2

   Reduce the tomato

   Stir in 60 g of tomato sauce and cook over a low heat for 10 minutes, until it has reduced slightly and tastes more concentrated. Season with salt and pepper to taste, bearing in mind that the Serrano ham is already salty.

3. 3

   Fill the dish

   Preheat the oven to 200°C. Spoon the tomato sauce into a small ovenproof dish and add 50 g of frozen peas and 30 g of chopped Serrano ham.

4. 4

   Add and bake eggs

   Make a hollow in the mixture with a spoon and crack 2 medium eggs into it, keeping the yolks whole and centred if possible. Season lightly, then bake for 8–9 minutes, checking as they cook, until the whites are set but the yolks are still runny.

5. 5

   Serve straight away

   Serve the huevos al plato immediately, as the eggs will continue cooking in the residual heat.

What are huevos al plato?

Huevos al plato, meaning eggs served in a dish, is a traditional Spanish way to bake eggs with a savoury base. This Andalusian-style version pairs tomato with peas and Serrano ham.

The onion gives the tomato a mellow base, while the ham adds a salty, savoury contrast. Baking the eggs right in the sauce keeps the yolks ready to mix into the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 27g protein, 17g carbs, 21g fat.

The eggs and Serrano ham provide most of the protein and fat, while the tomato, onion and peas contribute much of the carbohydrate. Serve with a modest portion of bread and a green salad or extra vegetables for a more rounded plate.

Build flavour in the pan

Onion first: give it the full 6 minutes over a medium heat so it softens and picks up a little colour before the tomato goes in.

Tomato next: the 10-minute simmer reduces the sauce slightly, helping it stay concentrated rather than watery in the oven. Taste before adding much salt, since the ham will season the dish too.

Get the eggs right

The hollow: make a space in the centre of the tomato mixture so each egg sits securely and the yolk is less likely to break.

The bake: start checking at 8 minutes. Take the dish out when the whites are set and the yolks still look soft; they will continue cooking briefly from the hot dish.

Choose the right dish

A small ovenproof dish suits this one-serving recipe and keeps the sauce gathered around the eggs. If using a wider dish, the mixture will spread out more, so keep an eye on the eggs as they bake.

Serve with something to dip

Warm crusty bread is a natural match for the tomato sauce and runny yolks. Serve it alongside as soon as the dish comes out of the oven, while the eggs are at their softest.

Timing and preparation

The onion and tomato are cooked on the hob before the dish goes into the oven, so the eggs need only a short bake. Have the peas, chopped ham and ovenproof dish ready before cracking in the eggs, which helps you serve them promptly.

Recipe notes & tips

• Chop the onion finely so it softens evenly in the short frying time.
• Use a small ovenproof dish so the sauce stays gathered around the eggs.
• Keep salt light until the ham has been added and the sauce has been tasted.
• Crack each egg gently into the hollow to help keep the yolks intact.
• Check the eggs at 8 minutes, as ovens and dishes can affect how quickly they set.
• Serve immediately because the hot dish continues to cook the eggs.

Variations

• Add paprika: stir a pinch into the tomato sauce for a warm, smoky note.
• Use fresh peas: add them in place of the frozen peas and check that they are tender.
• Try chorizo: replace some of the Serrano ham with chopped chorizo for a richer version.
• Add garlic: cook a finely chopped clove with the onion for extra savoury flavour.
• Include pepper: add chopped red pepper with the onion and cook until softened.

Common mistakes to avoid

• Browning the onion too quickly: lower the heat and stir so it softens without catching.
• Over-salting the sauce: season cautiously because Serrano ham adds salt.
• Using a dish that is too large: choose a small ovenproof dish to keep the mixture together.
• Baking until the yolks are firm: check from 8 minutes and remove the dish while they are still soft.
• Leaving the eggs to stand: serve straight away, as residual heat keeps cooking them.

How to store

This dish is best eaten as soon as it is cooked, while the yolks are soft. If you have leftovers, refrigerate them promptly in a covered container and use within 1 day; reheat gently, noting that the eggs will cook further.

Frequently asked questions