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.
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…
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
Evelyne: Cuban Mojo Pork Chops and Yuca
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.
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
- 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.
Amount 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.