HUEVOS HABANEROS
Start your day with Huevos Habaneros...A Cuban style breakfast of eggs coddled in spicy tomato sauce, grilled chorizo, and fried plantains.
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- 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.
- Add the tomato sauce, pimentos, and wine.
- Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
- Lightly oil 4 small oven-proof ramekins or small bowls.
- Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
- Break an egg onto a platte and slide it into the sofrito well.
- Drizzle the melted butter over the eggs.
- Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
- Sprinkle with salt, pepper and parsley.
- Serve immediately with a side of fresh chorizo and fried plantain.
Nutrition Facts : Calories 276 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 530 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
QUICK AND EASY HUEVOS RANCHEROS
Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.
Provided by MuskokaJac
Categories Breakfast and Brunch Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
HUEVOS HABANEROS ~ HABANERO EGGS
Huevos Habaneros are delicious and simple to make. Spice up your breakfast with these Habanero Eggs from Havana.
Provided by David Taylor
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 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.
HUEVOS HABANEROS (EGGS HAVANA STYLE)
Make and share this Huevos Habaneros (Eggs Havana Style) recipe from Food.com.
Provided by Northwestgal
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
- Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
- Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.
- Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).
Nutrition Facts : Calories 394.9, Fat 34.7, SaturatedFat 12.3, Cholesterol 402.5, Sodium 1211, Carbohydrate 6.7, Fiber 1.4, Sugar 3.2, Protein 13.7
HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS
Steps:
- For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
- Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
- For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
- Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
- To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.
EASY HUEVOS RANCHEROS
Steps:
- In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Remove from the heat; stir in the cheese, tomato and picante sauce., Spray one side of a tortilla with cooking spray. Place tortilla greased side down on a griddle. Spoon half the egg mixture on half of the tortilla. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted and tortilla is golden brown. Repeat with remaining tortilla and egg mixture. Cut into wedges and serve with sour cream and additional picante sauce.
Nutrition Facts :
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