Tuesday, September 27, 2011

Huevos al Plato

Huevos al Plato (baked eggs with ham):

Eggs baked on a tasty bed of vegetables and meat make a traditional Spanish snack. Leg of pork has been used in this recipe but, if it can be obtained, any Spanish garlic sausage will give a more Iberian flavor.

  • 6 eggs
  • 8 oz / 250 g tomatoes, chopped
  • 4 oz / 125 g cooked leg of pork
  • 1 oz / 25 g/ 1 tbsp flour
  • 2 oz / 50 g ham
  • 1 onion
  • 2 oz / 50 g / 3 tbsp butter
  • 1/4 pt / 125 ml / 0.5 cup meat stock
Slice the onion. Cut the ham and pork into strips. Melt the butter in a saucepan and gently brown the onions and meat in it. Blend in the flour. Add the tomatoes and stock. Simmer gently for 20 minutes
until it is very thick. Season with salt and pepper. Pour the mixture into a casserole. Break the eggs on top and bake in a moderate oven at gas mark 5/375°F/ 190°C until the whites have just set. Serve immediately.

Huevos al plato (picture by xurde)

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