Huevos Habaneros(Eggs Havana Style)

* Exported from MasterCook *

Huevos Habaneros (Eggs Havana Style)

Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen"
Serving Size : 4 Preparation Time :0:00
Categories : Cuban Eggs
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
1/4 cup pure Spanish olive oil
1 small onion -- finely chopped
1 small green bell pepper -- finely chopped
2 cloves garlic -- finely chopped
1 cup tomatoes, canned -- drained and chopped
or prepared tomato sauce
1/2 cup pimiento -- drained
-- finely chopped
2 tablespoons dry sherry
salt -- to taste
fresh ground black pepper -- to taste
-----EGGS-----
8 large eggs
4 tablespoons butter -- salted
salt -- to taste
fresh ground black pepper -- to taste
1 tablespoon chopped parsley -- finely chopped
-- for garnish

Preheat oven to 350 degrees. 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
sherrty, 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 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. (Place each on a serving plate, to protect the table).

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NOTES : "For a spectacular bruch dish for a crows, bake single eggs in
nonstick muffin tins, carefully invert the hot molded eggs onto a serving
platter, and spoon the sauce over them."

Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0