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Cuban-Hawaaiin Cooking

Huevos Habaneros (Eggs Havana Style recipe)

By : Mary Urrutia's "Memories of a Cuban Kitchen"
Serving Size : 4

Amount

Measurement

Ingredient

Preparation Method

-----SAUCE-----

1/4

cup

pure Spanish olive oil

1

small

onion

finely chopped

1

small

green bell pepper

finely chopped

2

cloves

garlic

finely chopped

1

cup

tomatoes, canned

drained and chopped

or prepared tomato sauce

1/2

cup

pimiento

drained

finely chopped

2

tablespoons

dry sherry

salt

to taste

fresh ground black pepper

to taste

-----EGGS-----

8

large

eggs

4

tablespoons

butter

salted

salt

to taste

fresh ground black pepper

to taste

1

tablespoon

chopped parsley

finely chopped

for garnish

Preheat oven to 350=B0. 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).