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!
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!
Chop up the red pepper, discarding the seedy top.
Do the same for the poblano –
I removed the veins and seeds from the jalapeno.
Then, it got diced up too.
Now, add all those diced veggies to a big frying pan, that you’ve put a couple of tablespoons of oil in.
Set it on the stove over a medium heat and let it start cooking.
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.
And, mince up 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!
Cook the onion – pepper mixture until the onions are translucent, about 10 minutes, then, add in the tomatoes, garlic, cumin, and white wine.
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.
Oil the inside of four, 12 ounce ramekins.
Divide the sauteed vegetables evenly among the ramekins.
Smooth it out and lightly pack it down. Crack 2 eggs into each veggie filled ramekin.
Top each dish with one tablespoon of 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.
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!
- 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
- Preheat oven to 350º F.
- 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.
- Divide mixture between four lightly greased ramekins. Gently break two eggs into each dish. Top each dish with one tablespoon of the melted butter.
- 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.
- Garnish with cilantro and smoked paprika, if desired.
- NOTE: use no smaller than 12 ounce ramekins.