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Havana Style Eggs

The Havana Style Eggs (Huevos habaneros) is a spectacular brunch dish, delicious and easy to make. The best way to enjoy these eggs is with a side of chorizo (Spanish sausage) and fresh Cuban bread.


  • 1/4 cup Spanish olive oil
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup canned tomato, drained and chopped
  • 1 tablespoon pimiento, drained & finely chopped
  • 2 tablespoons dry sherry
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 large eggs
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon parsley, finely chopped for garnish


Preheat oven to 350°F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.

Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a sauce, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.

Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).


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