Magras con tomate

Name: Magras con tomate
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 60 ml olive oil; 300 g cured serrano or Teruel ham; 1 onion; 2 clove garlic; 1 kg ripe tomatoes; 1 tsp sugar; 1 pinch salt; 4 eggs; 4 tbsp olive oil

Cured ham in tomato sauce

Magras con tomate: slices of cured Teruel ham warmed in thick tomato sauce, with fried eggs

Features:

One pot High protein Dairy free

Cuisine:

Spanish

Teruel is famous for its cured hams, and magras con tomate is how Aragonese home cooks have long turned a few thick slices into supper: the ham is fried briefly, then simmered in a homemade tomato sauce and served with fried eggs and bread for dipping. It is a typical dinner in the Bajo Aragón and at bar counters in Zaragoza's old Tubo district. This contains pork (cured ham). A common mistake is frying the ham too long; it hardens and turns very salty, so give it barely a minute a side. Use hand-cut slices about 5 mm thick if you can. If you serve the eggs with runny yolks, they are not for pregnant women, young children or anyone with a weakened immune system; fry them until the yolks are firm for those diners. Chef's tip: don't salt the sauce until the ham has been in it for a few minutes.

Total time: 50 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

¼ cup olive oil
10 ½ oz cured serrano or Teruel hamin slices about 5 mm thick
1 onionfinely chopped
2 clove garlicfinely chopped
2 ¼ lb ripe tomatoespeeled and chopped, or 2 x 400 g tins chopped tomatoes
1 tsp sugar
1 pinch saltonly if needed
4 eggs
4 tbsp olive oilfor frying the eggs

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Method

0/6 done

Step 1: Heat ¼ cup olive oil in a wide frying pan over a medium heat. Fry 10 ½ oz cured serrano or Teruel ham slices for about 30 seconds a side, just until they curl and the fat turns translucent. Lift out and set aside.
2 min
Step 2: In the same oil, cook 1 onion gently for 10 minutes until soft and golden, then add 2 clove garlic for 1 minute.
11 min
Step 3: Add 2 ¼ lb ripe tomatoes and 1 tsp sugar and simmer, stirring now and then, for 20 to 25 minutes, until thick and jammy with the oil shining on top.
22 min
Step 4: Lay the ham in the sauce, spoon some over, and simmer gently for 3 to 4 minutes so the flavours mingle. Taste, and add 1 pinch salt only if it needs it.
4 min
Step 5: Meanwhile heat 4 tbsp olive oil in a small frying pan and fry 4 eggs one or two at a time, spooning the hot oil over the yolks, until the whites are fully set with crisp, lacy edges and the yolks are done the way you like.
6 min
Step 6: Divide the ham and tomato between plates, top each with a fried egg and serve with plenty of bread.

Nutrition per serving

Calories: 430 kcal
Protein: 30 g
Carbs: 13 g
Fat: 29 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does magras con tomate take?: About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of onion?: 2 shallots per onion.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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