Havana Style Eggs,Cuba
"Baked eggs for brunch I just used olive oil in bottom of ramekin and then salsa and garlic pepper boy way easy for one serving"
Ingredients
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 by Step Method
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
- Ramekin