Havana Style Breakfast Eggs

Its no secret I LOVE eggs.  I especially love eggs with Latin flavors. If I go out to breakfast or brunch, I always order eggs.  Usually in  a scramble or poached.  At home,  for breakfast, eggs are usually my first choice.  I found this simple classic “Havana” style egg recipe awhile ago in a Latin cookbook.  This recipe is inexpensive, easy to make, and quite tasty with the eggs being nestled and then baked within a bed of tomatoes.   I topped the eggs with a little sherry and tiny sprinkle of organic cheese to round out the flavor profiles.   This can be made in one oven proof skillet or cast iron pan, or as I did in little individual baking ramekins.  If your not going gluten free,  these eggs would taste delicious with some toasted baguette bread slices.  I only made enough for 2, but you can double the recipe if you want for 4, or even triple for 6.

Ingredients:

  • 1 tablespoon of neutral oil
  • 1/2 of a white or yellow onion (I prefer sweet yellow onions)
  • 1 to 2 cloves of garlic, minced
  • 1/2 of a red or yellow bell pepper, seeded and chopped
  • 2 Roma or Heirloom tomatoes seeded and diced (if desperate you can used 1/2 cup canned chopped tomatoes)
  • 2 tablespoons dry sherry
  • fresh ground sea salt and pepper
  • 2 to 4 large eggs (if 4 eggs, bake 2 eggs per individual baking dish I only do 1)
  • Optional: shredded organic cheese
  • Optional tobasco or hot sauce sauce for a little spicy heat

Directions:

  1. Preheat oven to 350 degree
  2. Heat a cast iron or oven proof skillet over medium and heat oil
  3. Add onion and garlic and saute, stirring, for 2 to 3 minutes until slightly soft
  4. Add chopped bell pepper, saute for 2 to 3 until soft
  5. Stir in tomatoes and cook until the mix thickens
  6. Shake in the optional tabasco or “hot sauce” for a little spicy heat
  7. Add about 1 tablespoon of the sherry (saving the remaining for drizzling) , stir and allow to heat all the way through.  Aprox 3 to 4 minutes
  8. Add salt and pepper to taste
  9. To bake individually (as shown in photo) transfer the tomato mix to 2 ramekins or little baking dishes, making a little shallow well in the tomato mixture with the back of your spoon.
  10. Break the eggs individually into a small dish or bowl, and then carefully slip /transfer the egg into the well within the tomato mixture in the baking ramekin or dish
  11. Drizzle the eggs with an optional touch of sherry and a sprinkling of shredded cheese
  12. NOTE:  If baking in one pan, form 2 to 4 wells within the tomato mixture and use the same method as described above
  13. Bake eggs uncovered, until eggs are done to your liking, about 10 minutes for a soft to runny yolk.
  14. Serve and enjoy

Adapted from “Essentials of Latin Cooking” by Williams Sonoma, I could not find the publishing year,  228 page

 

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