Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Eggs Havana Style (Huevos Habaneros)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FOR THE SOFRITO: 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 drained and chopped canned whole tomatoes or prepared tomato sauce 1/2 cup finely chopped drained pimientos
2 tablespoons dry sherry salt and freshly ground black pepper to taste TO COMPLETE THE DISH: 8 large eggs
4 tablespoons (1/2 stick) salted butter, melted salt and freshly ground black pepper to taste 1 tablespoon finely chopped fresh parsley for garnish



1 Preheat the oven to 350 F. 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.
2 Lightly oil cazuelitas or au gratin dishes and divide the sofrito 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.
3 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.)

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