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