30 May 2016

Cuban Huevos Habaneros - Havana Style Eggs

Recipe is from tasteofcuba.com taken from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman

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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