Ingrédients pour Huevos Habaneros Eggs Havana Style
- Spanish Olive Oil
- 1 medium onion, chopped
- Green Bell Pepper
- Garlic Clove
- Canned Tomato
- Pimiento
- Dry Sherry
- Salt and freshly ground black pepper to taste
- Black Pepper
- 8 large eggs
- 4 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons chopped fresh parsley
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Comment préparer Huevos Habaneros Eggs Havana Style
- Preheat oven to 350°F (175°C). Heat olive oil in a medium skillet over medium-low heat until fragrant.
- Add the chopped onion and bell pepper to the skillet and cook until softened, about 8-10 minutes, stirring occasionally.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, chopped pimientos, and dry sherry to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season the sauce generously with salt and pepper to taste.
- Lightly grease four ramekins or oven-safe dishes with a little olive oil.
- Divide the tomato sauce evenly among the prepared ramekins.
- Carefully crack two eggs into a small bowl or saucer for each ramekin. Gently slide the eggs on top of the tomato mixture in each ramekin.
- Drizzle each ramekin with 1 tablespoon of melted butter.
- Bake in the preheated oven for 10-12 minutes, or until the egg whites are set and the yolks are still slightly runny.
- Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
12g
Fat
61g
Carbs
2g
