The Famous Spanish Ham & Eggs | Huevos al Plato con Jamón y Tomate

These Spanish ham & eggs, known as “huevos al plato con jamón y tomate,” are what Spanish comfort food is all about. We’re talking a ton of great flavors, super easy to make, and done in about 20 minutes using one pan. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used Spanish jamón ibérico, which is similar to prosciutto. Of course, you can use any type of cured ham you like. Either way, when using this type of ham, make sure to add it at the end. Otherwise, it will get a tough and rubbery texture.

As for the eggs, I used cage-free organic eggs. But you can use any type of eggs you like. But like I’ve told you in prior posts. On recipes this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to perfectly cook the eggs. Where the whites are set but still have a slightly creamy yolk. It might take you less or more. Just keep an eye on the eggs.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH JAMÓN IBÉRICO (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Ham & Eggs

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Spanish Ham & Eggs | Huevos al Plato con Jamón y Tomate

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Calories 532 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1/2 cup frozen peas 80 grams
• 4 large eggs
• 2 oz Spanish jamón Iberico (similar to prosciutto) 50 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion and garlic, and mix continuously

3. Once the onions are slightly translucent, about 5 minutes, add in the paprika and give it a quick mix, then add in the canned tomato sauce, and season with salt & pepper, mix together until well mixed and then lower to a low-medium heat

4. After 3 to 4 minutes and the tomato sauce has slightly thickened, add in the frozen peas and mix together, then make little pockets in the sauce and crack one egg into each pocket, making sure they are evenly spaced out, then season the eggs with salt & pepper and place a lid on the pan and let it simmer

5. In the meantime, gently cut the sliced jamón Iberico into small bite-sized squares

6. After simmering the eggs for 5 minutes, and the egg whites are set but they still have slightly creamy yolks, turn off the heat and remove the lid

7. Evenly spread the pieces of jamón Iberico around the pan, and then gently push down on them so they are well integrated into the sauce

8. Serve directly out of the pan topped off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Jamon Iberico (ham) I used to make this Recipe (10% off your order from tienda.com using code ONAFORK)

Nutrition Facts

Spanish Ham & Eggs | Huevos al Plato con Jamón y Tomate

Amount Per Serving

Calories 532 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 8g50%

Trans Fat 0.04g

Polyunsaturated Fat 5g

Monounsaturated Fat 19g

Cholesterol 407mg136%

Sodium 854mg37%

Potassium 986mg28%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 12g13%

Protein 26g52%

Vitamin A 1986IU40%

Vitamin C 36mg44%

Calcium 125mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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