Huevos habaneros (eggs havana style)

4 Servings

Ingredients

Quantity Ingredient
SAUCE-----
¼ cup Pure Spanish olive oil
1 small Onion -- finely chopped
1 small Green bell pepper -- finely
Chopped
2 Cloves garlic -- finely
Chopped
1 cup Tomatoes, canned -- drained
And chopped
Or prepared tomato sauce
½ cup Pimiento -- drained
Finely chopped
2 tablespoons Dry sherry
Salt -- to taste
Fresh ground black pepper --
To taste
EGGS-----
8 larges Eggs
4 tablespoons Butter -- salted
Salt -- to taste
Fresh ground black pepper --
To taste
1 tablespoon Chopped parsley -- finely
Chopped
For garnish

Directions

Preheat oven to 350°. 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 sherrty, cook until thickened, 15 minutes, and season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes and divide th 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).

Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen" File

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