Huevos Habaneros (Eggs, Havana Style)

Vickie Parks


A classic Cuban breakfast dish of baked eggs with traditional Cuban ingredients.


★★★★★ 2 votes

10 Min
45 Min



  • 1/4 cup
    spanish olive oil
  • 1 small
    onion, finely chopped
  • 1 small
    green bell pepper, finely chopped
  • 1 clove
    garlic, finely chopped or minced
  • 1 cup
    canned tomato, drained and chopped (i usually use canned diced tomato, drained)
  • 1 Tbsp
    pimiento, drained and finely chopped
  • 2 Tbsp
    dry sherry
  • 1 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper, or to taste
  • EGGS

  • 8 large
  • 4 Tbsp
    unsalted butter
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    parsley, finely chopped - for garnish

How to Make Huevos Habaneros (Eggs, Havana Style)


  1. Preheat oven to 350°F. Lightly oil 4 mini (4-inch) ramekin or mini baking dishes; set aside.
  2. 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.
  3. Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
  4. Divide the sauce among the 4 ramekins. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle the top of each with 1 tablespoon melted butter.
  5. 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).

Printable Recipe Card

About Huevos Habaneros (Eggs, Havana Style)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Cuban
Dietary Needs: Low Carb
Hashtag: #Baked eggs

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