Huevos a la habanera (Cuban baked eggs)

Name: Huevos a la habanera (Cuban baked eggs)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Cuba
Ingredients: 8 Eggs; 1 Onion; 3 cloves garlic; 1 Green pepper; 1 can crushed tomatoes (400 g); 1 tsp Ground cumin; ½ tsp Dried oregano; 2 tbsp Dry sherry or white wine; 3 tbsp Olive oil; 60 g Frozen peas; 60 g Roasted red peppers, in strips; 40 g Grated cheese; Salt (to taste); Black pepper (to taste)

Eggs baked on a Cuban sofrito of tomato, pepper, cumin and a splash of dry wine, topped with peas, roasted peppers and cheese.

40 min10 prep · 30 cook
EasyDifficulty
340 kcalper serving

Ingredients

4 servings

Eggs8
Onion1
garlic3 cloves
Green pepper1
crushed tomatoes (400 g)1 can
Ground cumin1 tsp
Dried oregano½ tsp
Dry sherry or white wine2 tbsp
Olive oil3 tbsp
Frozen peas60 g
Roasted red peppers, in strips60 g
Grated cheese40 g
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Heat the oven to 190 °C.
2
Fry the chopped onion, garlic and green pepper in the oil until soft.
3
Add the tomatoes, cumin, oregano and wine, season and simmer into a thick sauce.
4
Spread the sauce in an ovenproof dish, make 8 hollows and crack an egg into each.
5
Scatter over the peas, pepper strips and cheese and bake until the whites are set but the yolks still soft.
6
Serve straight from the dish with crusty bread.

Tips and questions

Can I make the sauce ahead?: Yes, the sofrito keeps 3 days in the fridge. Warm it before adding the eggs so they bake evenly.
How do I know the eggs are done?: The whites should be opaque and firm while the yolks still jiggle. They keep cooking a little after leaving the oven.

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Huevos a la habanera (Cuban baked eggs)

Ingredients

Steps

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