Huevos Habaneros (Havana-Style Eggs Baked in Sofrito)

Photo: Jpbrigand2 · CC BY-SA 4.0 · source

Eggs baked on a soft bed of tomato, pepper and garlic sofrito with melted butter, a Cuban Easter brunch favorite. Mild, savory and perfect with crusty toast for dipping.

Ingredients

• 8 large eggs
• 1 small onion, finely diced
• 1 green and 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 1 (8 oz) can tomato sauce
• 3 tbsp butter, melted
• chopped parsley
• 1 baguette or Cuban bread, sliced and toasted

From your pantry: 2 tbsp olive oil, 2 tbsp dry sherry or white wine, salt, pepper.

Instructions

1. Heat the oven to 350°F. Warm the oil in an oven-safe 10-inch skillet over medium heat and cook the onion and peppers until very soft, about 8 minutes. Add the garlic for 1 minute.
2. Stir in the tomato sauce and sherry, season with salt and pepper, and simmer until thick enough to hold a trail from a spoon, about 5 minutes.
3. Make 8 wells in the sauce and crack an egg into each. Drizzle the melted butter over the eggs and season the tops with salt and pepper.
4. Bake until the whites are set but the yolks still jiggle, 10 to 14 minutes. Check at 10 minutes, since the eggs keep cooking in the hot pan.
5. Scatter with parsley and serve straight from the skillet with the toasted bread.

Tip: You can bake this in four buttered ramekins with two eggs each; they take about 12 minutes and look lovely at the table.

Nutrition per serving

Good for

Adapted from My Big Fat Cuban Family.

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