Spanish cuisine · Breakfast & Eggs

Huevos al Plato

Eggs baked in small clay dishes over tomato sugo with peas and piquillo peppers, with a still-soft yolk.

Ingredients · for 4 servings

• 8 eggs
• 1 onion
• 2 cloves garlic
• 1 can chopped tomatoes (400 g)
• 150 g peas
• 1 jar piquillo peppers (250 g)
• 4 tbsp olive oil
• 1 tsp sweet paprika
• 1/2 tsp sugar
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat, finely chop onion and garlic, and drain the piquillo peppers and cut into wide strips.
2. Heat olive oil in a pan and sauté the onion with garlic over medium heat for 5 min. until translucent, then toast the paprika for 30 sec.
3. Add the tomatoes with sugar, salt and pepper and simmer uncovered for 12–15 min. until a thick sugo forms that is no longer watery.
4. Stir in the peas, let simmer for 2 min. and divide the sauce among four ovenproof clay dishes; arrange the pepper strips in a star shape on top.
5. Slide two eggs into each dish, season lightly with salt and pepper and bake in the hot oven for 8–10 min. until the whites are set but the yolk is still runny.
6. Serve the dishes immediately on trivets with toasted white bread for dipping.