Recipe
Huevos al plato
Baked eggs in a small dish over a sauté of ham, onion, garlic and tomato sauce. Ready in 20 minutes, for breakfast or lunch.
- Preparation5 min
- Cooking15 min
- Total time20 min
- Servings2 servings
- DifficultyEasy
Huevos al plato are eaten in many countries, but in Cuba they are not a very common way of preparing eggs. They owe their name precisely to the way they are made: they are cooked in the same dish or small casserole where they will be served. Try our recipe and enjoy this delicious dish.
Ingredients
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Method
- Cut the ham into small cubes and the onion into brunoise (very fine dice). Crush the garlic.
- Heat the oil in a frying pan over low heat. Add the onion and garlic and sauté until golden.
- Add the ham and let it sauté for 3 minutes, stirring frequently so that it browns evenly.
CiberCuba - Incorporate the tomato sauce and cook for 3 more minutes.
- Preheat the oven to 200 °C.
- Divide the ham and the sofrito between two cazuelitas or ovenproof dishes. Crack 1 or 2 eggs into each, according to your taste, and season with salt and pepper.
CiberCuba - Bake for between 6 and 8 minutes if you want a juicy yolk, or about 12 minutes if you prefer it well cooked.
- Remove the eggs from the oven and serve immediately. Warn the diners that the cazuela retains a lot of heat, so that no one gets burned.
CiberCuba
