Start your day with Huevos Habaneros…A Cuban style breakfast of eggs coddled in spicy tomato sauce, grilled chorizo, and fried plantains.
Huevos Habaneros – A Cuban Breakfast
There are many different styles of eggs baked in tomato sauce. For many, this dish is the ultimate comforting breakfast. However, I love them for lunch or even dinner. The eggs are so hearty and filling. They not only look fabulous, they have a wonderful bright flavour that matches their vibrant colour.
Huevos Habaneros are a complete meal on their own but for the full Cuban breakfast experience, why not fry up some plantains and chorizo sausage?
Eat the World – Cuba
Evelyne of Culture Eatz chose Cuban Cuisine as February’s theme for the Eat The World Recipe Challenge and I’m thrilled. I’ve never travelled to Cuba, nor have I really had any idea about what the cuisine is like. However, I’m always up for a little food learning!
To start, I dug around online and found a great personal blog called “My Big Fat Cuban Family’. With a name like that how could I go wrong? You should check this blog out…it is the real deal and I was salivating all afternoon as I debated which dish to make for the collaboration.
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The Cuban Sofrito: Onion, Garlic, Red Pepper, and Pimentos
By the way, as I sit here typing it’s -20 degrees Celsius here in Calgary. We’ve just had the largest snow storm since 1989 with over a 56 centimetres of the white stuff falling all over the place. The roads have been absolutely treacherous with a 40 car pile up on the freeway a mere 2 minutes from my house.
I really didn’t want to leave the house today and I could have just made the Huevos Habaneros with what I had in the pantry (what? don’t you keep a jar of pimentos in the pantry?!) but I wanted to have a complete breakfast to present. Fried plantains and chorizo seemed like great options so I sourced both of them out at Superstore. Cuba sounds really nice about now…
Fried Plantains
Rise and Shine with Dish ‘n’ the Kitchen
Check out all the wonderful Cuban dishes my fellow Eat the World blogger friends have prepared #eattheworld:
Wendy: Ropa Vieja in Slow Cooker
Camilla: Baked Picadillo Empanadas
Sarah: Slow Cooker Cuban Mojo Pork
Karen: Cuban Bread {Pan Cubano de Manteca}
Evelyne: Cuban Mojo Pork Chops and Yuca
Amy: Slow Cooker Cuban Ropa Vieja
Loreto and Nicoletta: Cuban Sandwich
If you make this Huevos Habaneros recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Huevos Habaneros
Start your day with Huevos Habaneros…A Cuban style breakfast of eggs coddled in spicy tomato sauce, grilled chorizo, and fried plantains.
Ingredients
FOR THE SOFRITO
- 2 Tablespoons olive oil
- 1 small onion; finely diced
- 1 small red pepper; finely diced
- 3 cloves garlic; finely minced
- 1 cup tomato sauce
- 1 small jar diced pimientos; drained
- 3 Tablespoons dry white wine
FOR THE EGGS
- 4 large eggs
- 4 Tablespoons butter; melted
- Salt & Pepper to taste
- 1 Tablespoon fresh parsley; chopped to garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium skillet, heat the olive oil and sauté the sofrito: onion, pepper, garlic sautéed until the onion is soft and translucent – about 5 minutes.
- Add the tomato sauce, pimentos, and wine.
- Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
- Lightly oil 4 small oven-proof ramekins or small bowls.
- Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
- Break an egg onto a platte and slide it into the sofrito well.
- Drizzle the melted butter over the eggs.
- Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
- Sprinkle with salt, pepper and parsley.
- Serve immediately with a side of fresh chorizo and fried plantain.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 217mgSodium: 530mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 8g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
[…] 4. Huevos Habaneros […]
eek the temperature sounds very chilling but the dish looks very warming. we are suffering a heatwave here in brisbane; hoping for a summer storm tonight. cheers Sherry
I definitely am jealous. Every winter here in Canada I think back to the Australian heat and beaches. I am hoping one day to go back. My husband actually worked in Brisbane for a while. He joined one of the sailing clubs and was involved in scouts Australia as well. Brisbane is a lovely city!
This looks like my kind of breakfast!
Or lunch, or dinner! Actually we had it for dinner. The cool thing is that you can pre make everything and just bake the eggs in the morning which is exactly what we did the next day.
OK where was my brunch invite 😉 That looks amazing and so tasty. Maybe you did not want me to come over because of all the snow (wow). Be safe. Never heard of that chocolate either lol. So happy to have you part of the group!
I don’t think you want to come here. lol. We had more snow in the one day that the whole winter combined. The largest snowfall since 1989. Brutal. I don’t know where to put it.
I think I might make some Cuban lunches…because I’m craving them now!
Breakfast of champions right there and kudos on the brave trip to the store so you could share it with us..
Thanks haha, well I was also starting to get cabin fever! Thanks for stopping by, can’t wait to see what you made. I’m a little behind!
Hi Bernice, it has been a treacherous winter, we had that dump of snow a couple of weeks ago. A good time to just settle in and make this wonderful dish you have created. I love eggs in a tomato sauce and add a spike of heat and we are on the right track to flavor town. Love the side of chorizo and fried plantain, brings back memories of Montego Bay! Nice warm memories to keep the cold of our great white north at bay!
Nice colors and presentation and I am imagining the flavors of that beautifully cooked egg and rich sauce, I am hungry!
Well done!
Loreto@sugarlovespices
Thank you Loreto. How’s the weather up there? I always think of Edmonton as being so much colder than us but this morning was -27 C so maybe not.
I think it’s easy to get stuck in a breakfast rut and it was sure nice to have some colourful mid winter variety with this dish! Warm memories is what we need right now.
This breakfast sounds delicious and the photos are gorgeous. Thanks for the tip on the Cuban blog too!
Thank you so much Karen. Yes, that blog seems pretty legit. I have some more Cuban cuisine experimenting to do!