Huevos Habaneros Food

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

HUEVOS HABANEROS

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, heat the olive oil and sauté the sofrito: onion, pepper, garlic sautéed until the onion is soft and translucent - about 5 minutes.
• Add the tomato sauce, pimentos, and wine.
• Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
• Lightly oil 4 small oven-proof ramekins or small bowls.
• Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
• Break an egg onto a platte and slide it into the sofrito well.
• Drizzle the melted butter over the eggs.
• Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
• Sprinkle with salt, pepper and parsley.
• Serve immediately with a side of fresh chorizo and fried plantain.

HUEVOS HABANEROS (EGGS, HAVANA STYLE)

Steps:

• 1. Preheat oven to 350°F. Lightly oil 4 mini (4-inch) ramekin or mini baking dishes; set aside.
• 2. 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.
• 3. Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
• 4. Divide the sauce among the 4 ramekins. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle the top of each with 1 tablespoon melted butter.
• 5. 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).

HUEVOS HABANEROS (EGGS HAVANA STYLE)

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).

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.