Raúl Musibay: You can put it in the oven and work on something else -- like drinking a beer -- while it's cooking.
Glenn Lindgren: I like to eat it on Sunday mornings during football season. A hearty breakfast of huevos Habaneros, fried chorizo and Cuban bread is the perfect way to stoke up before the big game!
Jorge Castillo: If you like eggs as much as we do, you'll love this dish!
Havana-style egg dish, baked in the oven with onions, peppers, and tomatoes.
INGREDIENTS:
2 tablespoons olive oil for frying
Preheat oven to 375°F.
Make a sofrito by sautéing onion, 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.
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.
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.
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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Drinks | Appetizers | Salads | Main Dishes
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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