Huevos Habaneros – A Cuban Breakfast

Do You Remember Cuban Lunch?

Ever heard of a Cuban Lunch? It was a chocolate confection that was around when I was a kid in the 80’s. Like my hubby, they were made in Winnipeg and mostly distributed throughout Western Canada. There was really nothing special about them since all they consisted of a good chunk of dark chocolate dotted by Spanish peanuts, the kind of confection easily made at home. Take a look online…you’ll find countless recipes and most of them for some strange reason include ripple chips even though the original never did.

I don’t think ‘Cuban Lunch’ ever really had anything to do with Cuban cuisine and I especially don’t think that Evelyne of Culture Eatz had this in mind when she chose Cuban Cuisine as February’s theme for the Eat The World Recipe Challenge but that’s where my mind immediately went. I’ve never travelled to Cuba, nor have I really had any idea about what the cuisine is like. Fortunately my fingers went a bit further and found a great personal blog called “My Big Fat Cuban Family’. With a name like that how could I go wrong? You should check this blog out…it is the real deal and I was salivating all afternoon as I debated which dish to make for the collaboration.

The Cuban Sofrito: Onion, Garlic, Red Pepper, and Pimentos

By the way, as I sit here typing it’s -20 degrees Celsius here in Calgary. We’ve just had the largest snow storm since 1989 with over a 56 centimetres of the white stuff falling all over the place. The roads have been absolutely treacherous with a 40 car pile up on the freeway a mere 2 minutes from my house. I really didn’t want to leave the house today and I could have just made the Huevos Habaneros with what I had in the pantry (what? don’t you keep a jar of pimentos in the pantry?!) but I wanted to have a complete breakfast to present. Fried plantains and chorizo seemed like great options so I sourced both of them out at Superstore. Cuba sounds really nice about now…

Fried Plantains

Huevos Habaneros – A Cuban Breakfast

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Huevos Habaneros – A Cuban Breakfast

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  • V
  • GF
  • DF
A lively Cuban style breakfast.
  • Difficulty:Easy
  • Prep Time:25 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

Ingredients
  • FOR THE SOFRITO
  • 2 tbsp olive oil
  • 1 small onion; finely diced
  • 1 small red pepper; finely diced
  • 3 cloves garlic; finely minced
  • 1 cup tomato sauce
  • 1 small jar diced pimientos; drained
  • 3 tbsp dry white wine
  • FOR THE EGGS
  • 4 large eggs
  • 4 tbsp butter; melted
  • Salt & Pepper to taste
  • 1 tbsp parsley; finely chopped
Method
  1. Preheat oven to 350 degrees.
  2. In a medium skillet, heat the olive oil and sauté the sofrito: onion, pepper, garlic sautéed until the onion is soft and translucent – about 5 minutes.
  3. Add the tomato sauce, pimentos, and wine.
  4. Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
  5. Lightly oil 4 small oven-proof ramekins or small bowls.
  6. Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
  7. Break an egg onto a platte and slide it into the sofrito well.
  8. Drizzle the melted butter over the eggs.
  9. Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
  10. Sprinkle with salt, pepper and parsley.
  11. Serve immediately with a side of fresh chorizo and fried plantain.

Check out all the wonderful Cuban dishes my fellow Eat the World blogger friends have prepared #eattheworld:

 

Wendy: Ropa Vieja in Slow Cooker

Camilla: Baked Picadillo Empanadas

Sarah: Slow Cooker Cuban Mojo Pork

Karen: Cuban Bread {Pan Cubano de Manteca}

Evelyne: Cuban Mojo Pork Chops and Yuca

Amy: Slow Cooker Cuban Ropa Vieja

Loreto and Nicoletta: Cuban Sandwich

 

A Cuban style breakfast

12 comments

  1. Karen

    This breakfast sounds delicious and the photos are gorgeous. Thanks for the tip on the Cuban blog too!

    Reply

    1. Bernice Hill

      Thank you so much Karen. Yes, that blog seems pretty legit. I have some more Cuban cuisine experimenting to do!

      Reply

  2. Loreto Nardelli

    Hi Bernice, it has been a treacherous winter, we had that dump of snow a couple of weeks ago. A good time to just settle in and make this wonderful dish you have created. I love eggs in a tomato sauce and add a spike of heat and we are on the right track to flavor town. Love the side of chorizo and fried plantain, brings back memories of Montego Bay! Nice warm memories to keep the cold of our great white north at bay!
    Nice colors and presentation and I am imagining the flavors of that beautifully cooked egg and rich sauce, I am hungry!
    Well done!
    Loreto@sugarlovespices

    Reply

    1. Bernice Hill

      Thank you Loreto. How’s the weather up there? I always think of Edmonton as being so much colder than us but this morning was -27 C so maybe not.
      I think it’s easy to get stuck in a breakfast rut and it was sure nice to have some colourful mid winter variety with this dish! Warm memories is what we need right now.

      Reply

  3. Wendy

    Breakfast of champions right there and kudos on the brave trip to the store so you could share it with us..

    Reply

    1. Bernice Hill

      Thanks haha, well I was also starting to get cabin fever! Thanks for stopping by, can’t wait to see what you made. I’m a little behind!

      Reply

  4. Evelyne CulturEatz

    OK where was my brunch invite 😉 That looks amazing and so tasty. Maybe you did not want me to come over because of all the snow (wow). Be safe. Never heard of that chocolate either lol. So happy to have you part of the group!

    Reply

    1. Bernice Hill

      I don’t think you want to come here. lol. We had more snow in the one day that the whole winter combined. The largest snowfall since 1989. Brutal. I don’t know where to put it.
      I think I might make some Cuban lunches…because I’m craving them now!

      Reply

  5. Sarah | Curious Cuisiniere

    This looks like my kind of breakfast!

    Reply

    1. Bernice Hill

      Or lunch, or dinner! Actually we had it for dinner. The cool thing is that you can pre make everything and just bake the eggs in the morning which is exactly what we did the next day.

      Reply

  6. sherry MacKay

    eek the temperature sounds very chilling but the dish looks very warming. we are suffering a heatwave here in brisbane; hoping for a summer storm tonight. cheers Sherry

    Reply

    1. Bernice Hill

      I definitely am jealous. Every winter here in Canada I think back to the Australian heat and beaches. I am hoping one day to go back. My husband actually worked in Brisbane for a while. He joined one of the sailing clubs and was involved in scouts Australia as well. Brisbane is a lovely city!

      Reply

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