Havana Style Eggs,Cuba

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #32548

June 14, 2019



"Baked eggs for brunch"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (604.1 g)
  • Calories 937.4
  • Total Fat - 71.4 g
  • Saturated Fat - 24.4 g
  • Cholesterol - 1838.5 mg
  • Sodium - 1240.7 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 4.2 g
  • Protein - 62 g
  • Calcium - 290.1 mg
  • Iron - 8.9 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350°F

Step 2

Heat oil in medium skillet over low heat .

Step 3

Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.

Step 4

Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.

Step 5

Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them.

Step 6

For each ramekin, break two eggs into a sauce, and slide them on top of the tomato mixture.

Step 7

Drizzle with 1 tablespoon melted butter.

Step 8

Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft.

Step 9

Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish

Tips & Variations


  • Ramekin

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