[{"data":1,"prerenderedAt":194},["ShallowReactive",2],{"guide-en-huevos-al-plato":3},{"id":4,"title":5,"body":6,"description":139,"extension":140,"meta":141,"navigation":189,"path":190,"seo":191,"stem":192,"__hash__":193},"guides\u002Fen\u002Fguides\u002Fhuevos-al-plato.md","Huevos al plato",{"type":7,"value":8,"toc":130},"minimark",[9,14,42,46,58,67,77,93,109,118],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"1 tbsp olive oil",[18,25,26],{},"½ onion, diced",[18,28,29],{},"1 garlic clove, chopped",[18,31,32],{},"300 g chopped tomatoes",[18,34,35],{},"60 g cooking chorizo, diced",[18,37,38],{},"60 g frozen peas",[18,40,41],{},"A pinch of salt and pepper",[10,43,45],{"id":44},"method","Method",[47,48,54],"cook-step",{"cue":49,"diagram":50,"number":51,"title":52,"scene":53},"The onion softens and chorizo colours the oil.","stir","1","Cook the base","oven\u002Fchorizo-onion",[55,56,57],"p",{},"Heat the oven to 180°C \u002F 350°F. Soften onion in oil over moderate heat for 5 minutes. Add garlic and chorizo and cook until the chorizo is cooked through.",[47,59,64],{"cue":60,"diagram":61,"number":62,"title":63},"The sauce is thick rather than watery.","sauce","2","Reduce the tomatoes",[55,65,66],{},"Add tomatoes and simmer for 8–10 minutes. Stir in peas and cook 2 minutes. Season.",[47,68,74],{"cue":69,"diagram":70,"number":71,"title":72,"scene":73},"The yolks remain whole above the sauce.","pour","3","Add the eggs","oven\u002Fcazuela-crack",[55,75,76],{},"Divide the hot sauce between the dishes on a tray. Make a hollow in the centre of each with a spoon, crack an egg into a cup, and slide it into the hollow.",[47,78,83,86],{"cue":79,"diagram":80,"number":81,"title":82},"No clear white remains in the sauce.","bake","4","Bake",[55,84,85],{},"Bake about 10–15 minutes, checking until all white is opaque. Cook longer if you want firm yolks. Serve with care for the hot dishes.",[55,87,88,92],{},[89,90,91],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[94,95,97,100,103],"guide-notes",{"title":96},"Equipment & heat",[10,98,96],{"id":99},"equipment-heat",[55,101,102],{},"Temperatures below are for a conventional oven; reduce by 20°C \u002F 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off.",[55,104,105,108],{},[89,106,107],{},"Nonstick:"," Suitable for the sauce; use separate ovenproof dishes for baking.",[94,110,112,115],{"title":111},"Troubleshooting",[10,113,111],{"id":114},"troubleshooting",[55,116,117],{},"Cold sauce delays the white while the exposed yolk sets. Fill the dishes while the sauce is hot.",[94,119,121,124,127],{"title":120},"About this version",[10,122,120],{"id":123},"about-this-version",[55,125,126],{},"Huevos al plato is a broad category. This is an Andalusian-inspired tomato, pea and chorizo version; jamón and potato are other common additions.",[55,128,129],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":131,"searchDepth":132,"depth":132,"links":133},"",2,[134,135,136,137,138],{"id":12,"depth":132,"text":13},{"id":44,"depth":132,"text":45},{"id":99,"depth":132,"text":96},{"id":114,"depth":132,"text":111},{"id":123,"depth":132,"text":120},"Eggs baked over tomato, peas and chorizo in shallow dishes.","md",{"slug":142,"family":143,"region":144,"aliases":145,"texture":148,"difficulty":151,"prep":152,"cook":153,"wait":131,"servings":62,"tools":154,"equipment":158,"nonstick":172,"related":173,"art":177,"photo":131,"status":178,"sources":179},"huevos-al-plato","Steam & oven","Spain",[146,147],"huevos a la flamenca","baked Spanish eggs",[149,150],"Runny","Tender","Easy",10,25,[155,156,157],"Frying pan","Two shallow ovenproof dishes","Baking tray",[159,164,166,168,169,171],[160,161,162,163],"induction","nonstick","oven","ramekins",[160,165,162,163],"steel",[167,161,162,163],"gas",[167,165,162,163],[170,161,162,163],"electric",[170,165,162,163],"Suitable for the sauce; use separate ovenproof dishes for baking.",[174,175,176],"shakshuka","shirred-eggs","huevos-ahogados","tomato","Researched",[180,183,186],{"title":181,"url":182},"Spain’s official tourism board — huevos a la flamenca","https:\u002F\u002Fwww.spain.info\u002Fes\u002Freceta\u002Fhuevos-la-flamenca\u002F",{"title":184,"url":185},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":187,"url":188},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fhuevos-al-plato",{"title":5,"description":139},"en\u002Fguides\u002Fhuevos-al-plato","ZbDMmcWHdk6drHA1-wVx_Wp1E83Nb0emvzGdkmPf6AQ",1791403723104]