Healthy Huevos Habaneros
Jumpstart your new year with new, healthy brunch recipes that are high in nutrition, but don’t skimp on sabor from Mary Urrutia’s Memories of a Cuban Kitchen
Huevos Habaneros recipe (Eggs Havana Style)
Ingredients & Method (Serves 4)
For the Sauce
- 1/4 cup pure Spanish olive oil
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 cup pimiento, drained
- 1 cup canned tomatoes, drained and chopped (or prepared tomato sauce)
- 2 Tbsp 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 4 ramekin bowls
Preheat oven to 350F. In a medium-sized skillet, pour in oil put over low heat. When oil is fragrant, cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and sherry. Cook until thickened for about 15 minutes, then season with salt and pepper.
Lightly oil 4 ramekins bowls 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). Enjoy!