Huevos Al Plato


Serves 4

4 pastured eggs

1 tablespoon olive oil

2 garlic cloves, minced

1 medium onion, finely chopped

1 can (15 oz / 425 gr) tomato sauce (I used Muir Glen)

1 bay leaf

¼ cup (about 2 oz / 60 gr) Spanish chorizo, sliced

½ teaspoon fine grain sea salt

Ground black pepper to taste

¼ teaspoon chili powder (optional)


Preheat oven at 350°F (180°C) and place a rack in the middle.

Fry chorizo slices in a medium skillet over medium-high heat until crispy. Transfer to a bowl and set aside.

Return skillet to the burner and heat one tablespoon of olive oil over medium-high heat. When sizzling, add garlic and onion and saute’ until translucent, about 8 minutes.

Add tomato sauce, bay leaf, reduce the heat to low and simmer for 15 minutes. Discard bay leaf and season with salt and pepper.

Add fried chorizo and cook for further 5 minutes.

Spread tomato sauce in a baking dish (or a cazuela if you own one) making 4 craters for the eggs.

If you want, you can use the same skillet you used for the sauce, make room for the eggs with the back of a spoon.

Crack the eggs carefully on top of the tomato sauce.

Bake in the oven for 15 to 20 minutes until eggs are firm (if you like your eggs runny, bake for less time, 10 minutes should do.)

Serve warm!