Huevos Habaneros -- Havana Style Eggs

Huevos Habaneros — Havana Style Eggs

Published on April 25, 2015 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

This is a fairly simple dish and easy to make. If you would like something a bit different for Breakfast, and an authentic version – give this a try. This is from the Three Guys from Miami Cookbook. I have added a couple notes and tips from when I cooked it – hope it is useful.

here is a link to their website (we have their cook book) “Three Guys From Miami Cook Cuban” Havana Eggs – Huevos Habaneros Havana-style egg dish, baked in the oven with onions, peppers, and tomatoes.

Huevos Habaneros

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Ingredients

  • 1 cup chopped onion - depending on my mix of ingredients, I like Red
  • 1 cup red bell pepper cored and chopped
  • 1 cup green bell pepper, cored and chopped
  • Olive Oil for sauteing
  • 3 cloves garlic mashed with 12 teaspoon salt and 1/4 teaspoon black peppercorns
  • 3 tablespoons white wine
  • 1 cup peeled, cored, and chopped fresh tomato (it is ok if you don't peel them)
  • 1 teaspoon cumin - I like a bit more than this
  • salt and pepper to taste
  • 8 eggs
  • 4 tablespoons butter
  • Spanish sweet paprika for garnish

Instructions

  1. 1. Preheat oven to 375 F.
  2. 2. Make a sofrito by sauteing onion and the red and green bell pepper in olive oil over low heat until the onions are translucent. Add the garlic and cook a few minutes more, stirring occasionally. Add the tomatoes, wine, and cumin and cook over low heat for about five minutes, stirring frequently. Salt and pepper to taste.
  3. 3. Lightly oil four custard cups and put some of the sofrito in each. Gently break two eggs into each dish on top of the sofrito. (Be careful not to break the yolks!) Place one tablespoon of butter on top of the eggs in each dish. NOTE: I only had ramekins, they are smaller than custered cups. So each cup only held 1 egg. Put Sofrito on one side of the cup so the egg can go down in, this will help not cook it so fast in the oven.
  4. 4. Place the dishes in the oven and bake for 15 to 20 minutes, OR until the whites are WHITE! The yolks should be slightly runny. Sprinkle a little paprika on top and serve immediately. NOTE: if you use a smaller container, like the ramekins, cut the time down a couple minutes or so - just watch carefully the first time you bake this dish.
  5. NOTE: Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized eggs to lessen any risk.

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