Huevos al plato by Cubatas in Glasgow
Huevos al plato is a traditional Spanish recipe prepared with eggs and oven baked in a Cazuela.
Cubatas presents both traditional and modern Spanish tapas. Our inspiration comes from the amalgamation of traditional flavours and the modern Mediterranean cuisine.
Our chefs from Valencia follow traditions from their home town and specialises in making authentic paellas. Their passion and years of experience can be easily felt in the mouth-watering flavours on our menu.
Cubatas was opened in 2014 and gradually grew its name in Glasgow. The restaurant is run by a young but extremely passionate team, who aim to provide not only the best dining experience but also to create a bond between Spanish culture and traditions and the Glasgow community.
Ingredients: Serves 4
400g home-made tomato sauce
4 slices Serrano ham cut in ½ inch squares (or chorizo just sliced)
150g green peas
Extra virgin olive oil
Salt and pepper
4 eggs
4 casseroles dishes
Method:
- Preheat the oven to 160 ºC.
- Put one tablespoon of extra virgin olive oil and split the tomato sauce evenly between the four individual clay casserole dishes. We like to use individual casseroles but it can be done in a bigger one and you can use any oven pot for that matter. If you like it a bit spicy add a pinch of chilli flakes to the tomato sauce.
- Now add the meat of your choice and some peas. Crack the eggs on the top and add salt and pepper to your liking.
- Bake for 15 minutes at 160 ºC and let it rest out of the oven for another 5 minutes. Enjoy!
For other Spanish delicacies, visit our restaurant:
108 Elderslie street, Glasgow, G3 7AR
In association with Taste Communications.
www.tastecommunications.co.uk
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