Spanish Ham & Eggs | Huevos al Plato con Jamón y Tomate
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
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, and mix continuously
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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
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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
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In the meantime, gently cut the sliced jamón Iberico into small bite-sized squares
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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
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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
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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)