britannia.org Recipe Bin: Caribbean - Entrees: Eggs & Dairy

The Recipe Bin: Caribbean - Entrees: Eggs & Dairy

Huevos Habaneros

Sauce:

¼ cup pure Spanish olive oil

1 small onion - finely chopped

1 small green bell pepper - finely chopped

2 cloves garlic - finely chopped

1 cup canned tomatoes - drained & chopped

½ cup pimiento - drained & finely chopped

2 tbsp dry sherry

salt - to taste

fresh ground black pepper - to taste

Eggs:

8 large eggs

4 tbsp butter - salted

salt - to taste

fresh ground black pepper - to taste

1 tbsp chopped parsley - finely chopped

Preheat oven to 350°. In a medium-size skillet over low heat, heat the oil until it is fragrant, then 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 th sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tbsp 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.

Makes approximately 4 servings.

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