Cuban Huevos Habaneros
Spicy and flavorful baked eggs with a fiery kick from habanero peppers, sautéed peppers and onions, topped with melted cheese and served with a warning to handle with care - a delightful and fiery dish to awaken your taste buds.
Equipment
- 2 ramekins
Ingredients
- 4 eggs
- ½ cup red onion chopped
- ½ cup red, yellow & orange bell peppers chopped
- 5 cloves garlic minced
- ¼ cup tomatoes chopped
- 2 habanero peppers seeds removed & chopped
- 2 tablespoons white cooking wine
- 2 tablespoons cumin
- 2 teaspoons paprika
- 4 tablespoons butter sliced
- 2 green onions chopped
- 1 cup cheddar cheese for topping
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Start by chopping up the peppers, onions, and garlic. In a skillet over medium-high heat, add 2 tablespoons of butter, chopped peppers, and onions. Sauté until the onions are turning translucent. Add the minced garlic to the skillet and stir.
- Carefully dice the habanero peppers and toss them into the pan with the peppers and onions. Add the chopped tomatoes and reduce the heat to medium.
- Add the cumin, paprika, and green onions to the skillet. Stir until the spices have covered the mixture. Pour in two tablespoons of white wine and bring to a boil until most of the liquid has evaporated.
- Split the mixture across two ramekins or fill each ramekin about halfway with the mixture. Cover the mixture with cheese, then crack two eggs into each ramekin. Place the ramekins in the preheated oven and bake for 15 minutes.
- When the egg whites are nearly set, add cheese to the top and let it cook for another 5 minutes or until the cheese is bubbly and beginning to brown.
- Allow to cool for 10 minutes, serve carefully, and enjoy! SPOILERS: IT WILL BE SPICY!
Tried this recipe?Let us know how it was!