Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs

We are lucky enough to have many different Latino/Hispanic/Cuban eateries around here. I am lucky enough to be able to eat at all of them! A few of them serve breakfast and since that’s my favorite meal of the day, we eat out on some mornings. It’s a treat. It rarely costs much and that makes me even happier. At one place, they had Habanero Eggs listed. I, being not too worldly, thought that was eggs with habanero peppers. Nope. It’s a reference to Havana, Cuba. Wiki explains. No super hot peppers were involved, so I ordered it. It was so good! Soft baked eggs, surrounded by sauteed onions, (not hot) peppers, tomatoes and garlic.  It was so good, that in fact, I got to craving it late one evening. I was out of luck. I couldn’t go get it made for take-away. It wasn’t breakfast time! Oh my. What to do, what to do. I went to the kitchen, got out my pans, some peppers and whatnots, then went to work on making it myself. I think it turned out pretty good.

The egg-citing line up!

Cuban Habanero eggs ingredients

Cuban Habanero eggs ingredients

We’re going to make a sofrito, so you’ll need and onion, garlic and some peppers. I used a red bell, a jalapeno and a poblano. You can use all bell peppers, all japaleno, or any combination of peppers that make you happy! Heck, use one of those uber hot, habanero peppers! You will also need some tomatoes, a bit of cumin, some white wine, butter and of course, some eggs. You’ll need some oil to saute those veggies in, too.

Get out the cutting board, we’ve got chopping to do! Dice up the onion. You want at least a cups worth, better to have 2 cups worth. Use a big onion!

diced onion

Dice the onion

Chop up the red pepper, discarding the seedy top.

red bell pepper dice

Dice the red pepper

Do the same for the poblano –

poblano pepper

Dice the poblano

I removed the veins and seeds from the jalapeno.

jalapeno

Devein the jalapeno

Then, it got diced up too.

jalapeno dice

dice the jalapeno

Now, add all those diced veggies to a big frying pan, that you’ve put a couple of tablespoons of oil in.

sofrito

Need a big skillet!

Set it on the stove over a medium heat and let it start cooking.

making sofrito

Saute the peppers and onion.

Time to preheat the oven to 350º F.  OK, back to the cutting board. It’s the tomatoes turn. I used roma tomatoes because they don’t have the high water content like the big, beef stake kind. We want tomato flavor, not tomato soup.

tomato dice

Dice the tomatoes

And, mince up the garlic.

minced garlic

mince the garlic

Measure out 2 tablespoons of white wine. The rest of the bottle can be used by the cook. We’ve got to keep the cook happy, you know!

southern white wine

2 tablespoons white wine

Cook the onion – pepper mixture until the onions are translucent, about 10 minutes, then, add in the tomatoes, garlic, cumin, and white wine.

add maters

add the tomatoes, garlic, white wine and cumin.

Cover the skillet and let it cook for around 5 minutes, stirring frequently. After the tomatoes have softened, remove the pan from the heat, then add some salt and pepper.

tomato sofrito

Tomato sofrito

Oil the inside of four, 12 ounce ramekins.

12 ounce ramekins

oil the ramekins

Divide the sauteed vegetables evenly among the ramekins.

divide sofrito among the ramekins

divide the mix among the ramekins

Smooth it out and lightly pack it down. Crack 2 eggs into each veggie filled ramekin.

2 eggs in sofrito

crack in 2 eggs

Top each dish with one tablespoon of melted butter.

topped with melted butter

top with melted butter

If you are not clumsy, slide the ramekins into the 350º F oven to bake. If you are clumsy (like me) put the ramekins on a baking sheet and place in the hot oven. Bake the eggs until they are soft set – the white is mostly done but the yolk is still soft – about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. They will continue to cook a bit after they are out of the oven. So, if you are unsure, pull them out. Better to have them underdone than over done. You can always bake them a minute or 2 more.

soft set baked eggs

Baked, soft set eggs

Mmmm, mmm. So good. I garnished mine with some cilantro and smoked paprika. A breakfast that is fitting to start the day with! Serve these with a nice, light fruit salad and some toast points. Or, dollop up a spoonful of grits and a big ole biscuit! You can even add some cheese to the ramekins, either under or over the eggs. That would make it really pop! Enjoy breakfast. Either for breakfast or, go wild – even for dinner!

Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs
Author: 
Recipe type: Breakfast
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delicious, baked eggs, nestled in a spicy tomato, sofrito blend.
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper. Chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno, seeded, diced
  • 2 tomatoes, chopped
  • 2 cloves garlic, diced
  • 2 Tablespoons white wine
  • ½ teaspoon cumin
  • salt and pepper to taste
  • 8 large eggs
  • 4 Tablespoons melted butter, divided
Instructions
  1. Preheat oven to 350º F.
  2. Pour the oil to a large skillet. Using low heat, cook the onion, red bell pepper, pobalno and jalapeno until the onion is translucent, about 10 minutes. Add in the garlic, tomatoes, wine and cumin, mixing well. Cover and simmer on low heat for 5 minutes, stirring frequently. Season with salt and pepper, to taste.
  3. Divide mixture between four lightly greased ramekins. Gently break two eggs into each dish. Top each dish with one tablespoon of the melted butter.
  4. Bake until the whites are set and the yolks are still soft, about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. Do not over bake. Garnish and serve on plate with toast points and a fruit salad.
  5. Garnish with cilantro and smoked paprika, if desired.
  6. NOTE: use no smaller than 12 ounce ramekins.
Cuban Habanero Eggs

Cuban Habanero Eggs

Tofu Salsa Cocktail

tofu cocktail

Tofu Salsa Cocktail

I’m always looking for cool, delicious new salads to try. I like to experiment with things I’ve eaten or seen on restaurant menus. That’s what happened here. I picked this off a menu. We were in North Little Rock, visiting our son. He said that a local restaurant, the Casa Mexicana, had some good vegetarian options. So, we went there. On the menu was something called Mexican Cocktail. It was boiled shrimp served in a mixture of spicy tomato sauce, cilantro, avocado and pico de gallo. By the time we left, I was already thinking of a way to make it better. That’s how this recipe came about. Mix some up and have it for your July 4th celebrations. It’s cool and refreshing. And yummy. Oh so, yummy.

The ingredients –

ingredients

the ingredients

You’ll need firm tofu, an onion, 2 tomatoes, 2 avocados, a jalapeno, lime, cilantro, tamari sauce and ketchup. Yes, ketchup. The secret to a great salsa!

Open the tofu and drain out the water. Sandwich the tofu between 2, paper towel lined plates and put a weight on top. Press it for at least 30 minutes. You gotta get that excess water out.

press tofu

tofu press

Get out a big bowl. This makes 8 cups of cocktail, so go large. Core and chop the tomatoes.

chop tomatoes

chop tomatoes

You want at least 2 cups. 3 cups is better. If you love tomatoes, that is. We love tomatoes!

tomatoes

3 cups!

Dump them into the bowl. Dice up 1/2 cup of onion and add it to the bowl.

diced onion

half an onion

Chop up 1/4 cup of cilantro and dump it into the bowl.

cilantro

1/4 cup of cilantro

Now, about the jalapeno, if you like it hot, just dice up the whole thing. If you like flavor without the burning tongue, seed and devein the jalapeno. Dice it up and add to the bowl.

jalapeno dice

diced jalapeno

Measure out a tablespoon of tamari sauce (or Bragg’s liquid aminos, or soy sauce) and dump it in, too.

tamari sauce

tablespoon of tamari

Squeeze out 1 cup of ketchup and, guess what? Right, dump it in the bowl. We’re all about the excitement here.

ketchup

1 cup of ketchup

This is where we’re at so far.

salsa mix

Almost done

Now, because avocados are tricky – they like to turn brown on you – we waited to add them. So, dice up that avocado!

diced avocado

it’s avocado time!

And toss it in the bowl!

cocktail mix

add the avocado

Add in some salt and pepper, too. We haven’t stirred the mess up yet, because now, were going to squeeze the lime juice over the avocado, to keep it from browning. It’s lime time.

lime juice

Squeeze the juice over the avocado

Now, now, you can mix it up.

salsa cocktail

Mix it up!

Time for the block of tofu.

tofu

block of tofu

I know, I know, it doesn’t look like much, does it. But you just wait! It’s going to be amazing. OK, cut it in half, width-wise.

tofu halves

2 halves

Then, cut each half into 1 inch cubes.

tofu cubes

cube the tofu

And, add it to the bowl.

tofu cocktail

Here’s the tofu!

Mix it up, so that all the tofu is coated with the salsa cocktail mixture.

tofu salsa cocktail

fold in the tofu

Cover it up and chill it in the fridge for at least an hour. Longer is just fine. Remember, you squeezed that lime juice over the avocado, so it won’t turn brown. When you’re ready to serve, put 1 1/2 cups into a pretty glass, top with a cilantro leaf and eat! I used these margarita glasses. So cute! And there you have it. Tofu Salsa Cocktail. Created from a listing in a restaurant menu. Inspiration comes from everywhere. Enjoy!

Tofu Salsa Cocktail

Tofu Salsa Cocktails

Tofu Salsa Cocktail
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 6
 
A refreshing blend of spicy salsa and tofu for a perfect appetizer.
Ingredients
  • 1 – 16 ounce package of firm tofu
  • 2 – tomatoes
  • ½ cup diced onion
  • ¼ cup chopped cilantro
  • 1 – jalapeno, seeded, diced
  • 1 cup ketchup
  • 1 Tablespoon tamari sauce
  • 2 – avocado, pitted, then cubed
  • 1 lime, juiced
  • salt and pepper to taste
Instructions
  1. Drain the tofu and press between two plates for 30 minutes to remove excess moisture.
  2. Core the tomatoes and chop them. You want at least two cups. Place in a large bowl.
  3. To the bowl, add the diced onion, chopped cilantro, diced jalapeno, ketchup, tamari sauce, cubed avocado, and lime juice. Sprinkle with salt and pepper, combine well.
  4. Cut the tofu block into 1 inch cubes. Add to the bowl. Fold the tofu into the tomato mixture until all the tofu is coated and it is well blended. Cover and refrigerate for one hour. Makes 8 cups.
  5. Spoon cocktail mixture into pretty glasses, garnish with additional cilantro and serve.
Tofu Salsa Cocktail

Tofu Salsa Cocktail