Huevos Habaneros — Havana Style Eggs

By Three Guys From Miami

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Yield: 4 servings
Havana-style egg dish, baked in the oven with onions, peppers, and tomatoes.

INGREDIENTS:
2 tablespoons olive oil for frying
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 cloves garlic finely chopped
1 cup fresh tomato, cored and chopped
2 tablespoons white wine
1/2 teaspoon cumin
salt and pepper, to taste
8 large eggs
4 tablespoons butter
paprika

Spoon a little of the sofrito into each baking dish. Gently crack two eggs into each dish so that they lie on top of the sofrito.

Place a pat of butter (about one tablespoon) on top of each dish.

Ready for the oven!

Preheat oven to 375°F.

Make a sofrito by sautéing onion, red, and green bell pepper in olive oil over low heat until the onions are translucent. Add the garlic and cook a few minutes more, stirring occasionally. Add the tomatoes, wine, and cumin and cook over low heat for about five minutes, stirring frequently. Salt and pepper to taste.

Lightly oil four custard cups and put some of the sofrito in each. Gently break two eggs into each dish on top of the sofrito. (Be careful not to break the yolks!) Place one tablespoon of butter on top of the eggs in each dish.

Place the dishes in the oven and bake for 15 to 20 minutes, OR until the whites are WHITE! The yolks should be slightly runny. Sprinkle a little paprika on top and serve immediately.

Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized egg

Source: https://icuban.com/food/mobile/huevos_havana.html