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A Spectacular Cuban Dish
Serving Size: 4
|For the Sauce:|
|1/4 cup Spanish olive oil|
|1 onion, chopped|
|1 green bell pepper, chopped|
|2 cloves garlic, chopped|
|1 cup canned tomatoes, drained and chopped|
|1/2 cup pimiento, drained|
|2 tbs dry sherry|
|Ground black pepper|
|For the Eggs:|
|8 large eggs|
|4 tbs salted butter|
|1 tbs chopped parsley to garnish|
Preheat oven to 350. Heat the oil until it is fragrant
Cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes.
Add the tomatoes, pimientos, and sherry, cook until thickened, 15 minutes, and season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes and divide the sauce among them.
For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter.
Bake until the whites are set and the yolks are still soft, 10 to 12 minutes.
Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes.
Enjoy in Huevos Habaneros!