The Famous Spanish Ham & Eggs | Huevos al Plato con Jamón y Tomate

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and garlic and stir constantly until the onion is slightly translucent, about 5 minutes.
3. Stir in the paprika, then add the tomato sauce and season with salt and pepper. Mix well and lower to low-medium heat.
4. Simmer 3 to 4 minutes until the sauce has slightly thickened, then stir in the frozen peas.
5. Make pockets in the sauce, crack an egg into each one spaced evenly, season the eggs with salt and pepper, cover and simmer for 5 minutes.
6. Meanwhile, cut the jamón into small bite-sized pieces.
7. When the egg whites are set but the yolks are still slightly creamy, turn off the heat and remove the lid.
8. Spread the jamón around the pan and press it gently into the sauce. Garnish with chopped parsley and serve from the pan.

Summarized from Spain on a Fork's video. Watch it for the details.

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