* 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). - - - - - - - - - - - - - - - - - - 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