Huevos Habaneros recipe - Eggs
from Mary Urrutia's
of a Cuban Kitchen
For the Sauce:
1/4 cup pure Spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely
2 cloves garlic, finely chopped
1 cup canned tomatoes, drained and
chopped (or prepared tomato sauce)
1/2 cup pimiento, drained
2 tablespoons dry sherry
Fresh ground black pepper to taste
For the Eggs:
8 large eggs
4 tablespoons salted butter
salt and fresh black pepper to taste
1 tablespoon chopped parsley to garnish
Preheat oven to 350. In a
medium-size skillet over low heat, heat the oil until it
is fragrant, then cook the onion, bell pepper, and garlic,
stirring, until tender, 8 to 10 minutes. Add the tomatoes,
pimientos, and sherry, cook until thickened, 15 minutes,
and season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes and divide the
sauce among them. For each dish, break two eggs into a
saucer, slide them on top of the tomato mixture, and
drizzle with 1 tablespoon melted butter.
Bake until the whites are set and the yolks are still
soft, 10 to 12 minutes. Sprinkle with salt, pepper, and
parsley, and serve immediately from the baking dishes.
(Place each on a serving plate, to protect the table).
Serving Size: 4.
Main Cuban recipe pages:
• soups •