Recipe: Eggs Havana Style (Huevos Habaneros, baked)

EGGS HAVANA STYLE (HUEVOS HABANEROS)

FOR THE SAUCE:
1/4 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
1/2 cup pimiento, drained, finely chopped
2 tablespoons dry sherry
Salt and fresh ground black pepper, to taste

FOR THE EGGS:
8 large eggs
4 tablespoons butter, salted
Salt and fresh ground black pepper to taste
1 tablespoon chopped parsley, finely chopped, for garnish

Preheat oven to 350 degrees F.

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 sherry, cook until thickened, 15 minutes, and season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes and divide the 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).

Makes 4 servings
Source: Memories of a Cuban Kitchen by Mary Urrutia