Recipe#5798

Title: Huevos Habaneros (Eggs Havana Style)

From: The Meades 
Date: Wed, 3 Apr 1996 11:12:01 -0500 
Recipe By     : Mary Urrutia's "Memories of a Cuban Kitchen"

                        -----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."