I have read a lot about the origins of Eggs on a Plate and, if I told you, I would need pages to show you all my findings. So I’ll just say that some people believe that this dish is from South Spain with gipsy origins. Others go way back in the centuries to the sefardi jewish that settled in Spain (they called it Shakshouka) or maybe humble families made the most of what they had available, as always. They also have it in France apparently.
So, who knows? All I know is that I’ve always eaten it and I love it!
This is the one dish that I loved coming home to from a hard and cold day at school. The best dish for winter.
My mum would serve us each with a round terracotta plate with the delicious, hot egg on a tasty tomato sauce, asparagus and bacon covered with a slice of cheese, and a side of home made chips (the best chips ever). It would warm up your body so much with the heat and all the different flavours. It was lovely!
I’m sure every mother and father have their own recipe. To me, this one is the best.
So please, enjoy this recipe that comes all the way from my kitchen to you.
You can find the step by step video to this recipe here:
Huevos al Plato
Ingredients
- 1 Egg (2 if you are very hungry)
- 2 or 3 Slices of Facon (cooked)
- 2 White Asparagus, cut in half
- Vegan Chorizo, sliced, 5
- 1 Slice of Cheese
- Tomate Frito, or any good tomato sauce, as much as needed
Directions
-
- In a hot terracotta plate or oven safe ceramic small dish put the facon.
- Add tomato sauce to half the thickness of the dish.
- Add the chorizo (I had made my own).
- Then lay the asparagus on top.
- Next, break the egg on top.
- Put in a hot oven for 20 minutes at 250 degrees (depending on the oven. Check always to make sure you don’t burn your lovely dish)
- After this, take the dish out of the oven and lay the slice of cheese on top of the egg.
- Put back in the oven for 2 minutes.
- Remove from the oven?
- Serve hot with a side of home made chips and enjoy!
The Spaniard's Kitchen 
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