HUEVOS HABANEROS (EGGS, HAVANA STYLE)

Huevos Habaneros (Eggs, Havana Style) image

Provided by Vickie Parks

Categories Eggs

Time 55m

Number Of Ingredients 16

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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).