Huevos Habaneros or translated to, Habanero Eggs, is a traditional Cuban recipe originating in the city of Havana, Cuba. There are a few diffrent versions of this hot and spicy breakfast meal. This recipe is prepared with eggs, onions, bell peppers, garlic, tomatoes, white wine, habanero peppers, paprika powder, cumin, and butter.
The bell peppers, onions, garlic, habaneros, chopped tomatoes, cumin, and paprika are sautéed. White wine is added to the mixture simmered until half of the liquid has evaporated to make a beautiful Sofrito. The Sofrito is placed into individual Souffle Ramekins, topped with eggs, then baked in the oven until the eggs are fully cooked.
Be sure to let the dish cool before you serve, because it can burn the fingers when it is served straight out of the oven.
Service these Huevos Habanero with some Beef Empanadas and a side of fried plantains.
Huevos Habaneros ~ Habanero Eggs
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- Olive oil
- 1 onion minced into small pieces
- ½ green bell pepper minced into small squares
- ½ red bell pepper minced into small squares
- 2 habanero peppers minced into small squares
- 4 cloves garlic
- 1 can diced tomatoes drained
- 2 tbsp cumin
- 2 tsp paprika
- 2 tbsp. Dry wine
- 4 eggs
- 4 tbsp butter melted
- Salt and pepper to taste
- Parsley leaves for garnish
- Preheat oven to 350 ° F.
- In a skillet, heat the oil and then cook the onion, bell peppers, habanero peppers, garlic, cumin, and paprika, stirring, until tender.
- Add the tomatoes and dry wine, cook until thickened, season with salt and pepper.
- Using individual containers, lightly spray cooking spray (or butter or olive oil) over them.
- Place the base sauce, add the eggs.
- Drizzle melted butter over them.
- Bake until egg whites are white and yolks are still soft, 10 to 12 minutes.
- Let it cook for 20 – 25 minutes.
- Garnish with Parsley.
- Allow to cool for 10 minutes before serving.
My Favorite Breakfast in the World ~ MI Desayuno Favorito en El Mundo
I was introduced to this breakfast one morning in the early 1980s. I was stationed in Fort Hood Texas as a crewman on an M60-A3 tank serving in the 2nd Armored Division. It was a lot of work and fun during my 4-year stay in the Great State of Texas, but it was always dry and it was hot, damn hot.
My tank commander, Sgt Rodríguez, was a 2nd generation Cuban, and his wife, who is also 2nd gen, made these for the tank crew once a week, usually on Wednesdays. Physiologically, Wednesday is the hardest day of the week in the life of a private. These Huevos Habaneros gave me the ability to make it through working in the hot sun and enabled me to live another day.
Sgt Rodríguez always brought it with Beef Empanadas and Fried Plantains. The Breakfast of the Gods and savior of Tank Crew C-2-34, 3-67th Armored Battalion, 2nd Armored Division.
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