Huevos al plato
Eggs baked over tomato, peas and chorizo in shallow dishes.
Spain · Runny, Tender · Easy · Researched
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
Frying pan · Two shallow ovenproof dishes · Baking tray
Ingredients
- 2 large eggs
- 1 tbsp olive oil
- ½ onion, diced
- 1 garlic clove, chopped
- 300 g chopped tomatoes
- 60 g cooking chorizo, diced
- 60 g frozen peas
- A pinch of salt and pepper
Method
Cook the base
Heat the oven to 180°C / 350°F. Soften onion in oil over moderate heat for 5 minutes. Add garlic and chorizo and cook until the chorizo is cooked through.
Look for: The onion softens and chorizo colours the oil.
Reduce the tomatoes
Add tomatoes and simmer for 8–10 minutes. Stir in peas and cook 2 minutes. Season.
Look for: The sauce is thick rather than watery.
Add the eggs
Divide hot sauce between dishes on a tray. Make a hollow in each and crack in an egg.
Look for: The yolks remain whole above the sauce.
Bake
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.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
Look for: No clear white remains in the sauce.
Equipment & heat
Equipment & heat
Temperatures below are for a conventional oven; reduce by 20°C / 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.
Nonstick: Suitable for the sauce; use separate ovenproof dishes for baking.
Troubleshooting
Troubleshooting
Cold sauce delays the white while the exposed yolk sets. Fill the dishes while the sauce is hot.
About this version
About this version
Huevos al plato is a broad category. This is an Andalusian-inspired tomato, pea and chorizo version; jamón and potato are other common additions.
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.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.