Havana Style Eggs,Cuba
Created by dienia b on June 14, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #32548
Ingredients
- 1/4 cup olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 garlic clove, finely chopped
- 1 cup tomato, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 8 eggs
- 4 tablespoons butter
- 1 tablespoon pimiento, drained & finely chopped)
- 2 tablespoons dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley, finely chopped for garnish
How to Make
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Step 1: Preheat oven to 350°F
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Step 2: Heat oil in medium skillet over low heat .
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Step 3: Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
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Step 4: Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
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Step 5: Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them.
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Step 6: For each ramekin, break two eggs into a sauce, and slide them on top of the tomato mixture.
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Step 7: Drizzle with 1 tablespoon melted butter.
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Step 8: Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft.
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Step 9: Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish
Nutritional Facts
- 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