Huevos Habaneros Eggs Havana Style Food

HUEVOS HABANEROS ~ HABANERO EGGS

Huevos Habaneros ~ Habanero Eggs image

Huevos Habaneros are delicious and simple to make. Spice up your breakfast with these Habanero Eggs from Havana.

Provided by David Taylor

Time 40m

Number Of Ingredients 14

Ingredients

Olive oil
1 onion (minced into small pieces)
½ green bell pepper (minced into small squares)
½ red bell pepper (minced into small squares)
2 habanero peppers (minced into small squares)
4 cloves garlic
1 can diced tomatoes (drained)
2 tbsp cumin
2 tsp paprika
2 tbsp. Dry wine
4 eggs
4 tbsp butter (melted)
Salt and pepper (to taste)
Parsley leaves (for garnish)

Steps:

Preheat oven to 350 ° F.
In a skillet, heat the oil and then cook the onion, bell peppers, habanero peppers, garlic, cumin, and paprika, stirring, until tender.
Add the tomatoes and dry wine, cook until thickened, season with salt and pepper.
Using individual containers, lightly spray cooking spray (or butter or olive oil) over them.
Place the base sauce, add the eggs.
Drizzle melted butter over them.
Bake until egg whites are white and yolks are still soft, 10 to 12 minutes.
Let it cook for 20 - 25 minutes.
Garnish with Parsley.
Allow to cool for 10 minutes before serving.

HUEVOS HABANEROS (EGGS HAVANA STYLE)

Huevos Habaneros (Eggs Havana Style) image

Make and share this Huevos Habaneros (Eggs Havana Style) recipe from Food.com.

Provided by Northwestgal

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup Spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 garlic clove, finely chopped
1 cup canned tomato, drained and chopped
1 tablespoon pimiento, drained & finely chopped
2 tablespoons dry sherry
1 teaspoon salt
1/2 teaspoon black pepper
8 large eggs
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon parsley, finely chopped for garnish

Steps:

Preheat oven to 350°F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.
Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).

Nutrition Facts : Calories 394.9, Fat 34.7, SaturatedFat 12.3, Cholesterol 402.5, Sodium 1211, Carbohydrate 6.7, Fiber 1.4, Sugar 3.2, Protein 13.7

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