Best Huevos Habaneros Eggs Havana Style Recipes

Huevos Habaneros (Eggs, Havana Style) image

Provided by Vickie Parks

Categories Eggs

Time 55m

Number Of Ingredients 16

SAUCE
1/4 cup spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 clove garlic, finely chopped or minced
1 cup canned tomato, drained and chopped (i usually use canned diced tomato, drained)
1 Tbsp pimiento, drained and finely chopped
2 Tbsp dry sherry
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
EGGS
8 large eggs
4 Tbsp unsalted butter
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp parsley, finely chopped - for garnish

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) image

Provided by Northwestgal

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

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