Recipe is from tasteofcuba.com taken from "Memories of a Cuban Kitchen" by Mary
Urrutia Randelman
Serves 3
Ingredients
Serves 3
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped (Used instead of pimiento in the original recipe)
- 4 cloves garlic, finely chopped
- 1 cup tomatoes, blanched and chopped
- 2 tbsp white wine (Used instead of dry sherry)
- 6 eggs
- 4 tbsp butter
- salt and fresh black pepper to taste
- 2 tbsp chopped parsley to garnish
Preparation
- In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell peppers and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes and white wine, cook until thickened, 15 minutes, and season with salt and pepper.
- Preheat oven to 350 degrees F. Lightly oil 3 oven-proof 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.
- Place each on a serving plate and serve immediately from the baking dishes.
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