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.
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