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The Suburbanite
  • Jim Hillibish: These huevos are habaneros

  • Cuban cooking often takes something bland, such as eggs, and powers them up with a garlicky, memorable sauce.

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  • As experienced visitors to Miami know, the word “Cuban” on a restaurant sign means it is not to be missed.
    Cuban cooking is an amalgam of Caribbean, Spanish and local ingredients, plus a touch of American Cajun. It often takes something bland, such as eggs, and powers them up with a garlicky, memorable sauce.
    Huevos Habaneros are eggs Havana style, served in many Miami cafes all day. You have the option of the eggs on top of the classic sauce, tucked underneath or on the side. The egg whites are baked firm and the yolks still soft, sunny-side up style in America.
    These eggs traditionally arrive on a large platter garnished with parsley and a loaf of crusty Cuban bread.
    HUEVOS HABANEROS
    The sauce:
    1⁄4 cup olive oil
    1 small onion, diced
    1 medium red bell pepper, diced
    1⁄2 cup green beans, cooked tender, sliced
    1⁄4 cup okra, cooked, chopped
    2 cloves garlic, diced
    1 cup tomatoes, canned, drained and chopped
    1⁄2 cup pimiento, drained and chopped
    2 tablespoons dry sherry
    Salt and black pepper, to taste
    The eggs:
    8 large eggs
    4 tablespoons butter
    1 tablespoon chopped parsley
    Melt two tablespoons butter and cook the onion, bell pepper and garlic for 8 minutes. Add tomatoes, pimientos, cooked green beans, cooked okra and sherry, and cook until thickened (15 minutes). Season with salt and pepper.
    Lightly oil an eight-muffin, non-stick tin and divide the sauce among them. Break an egg in each tin on top of the sauce and drizzle with two tablespoons melted butter.
    Bake 10 to 12 minutes, 350 degrees, until the whites are set and the yolks are still soft. Carefully unmold on heated serving platter. Sprinkle with salt, pepper and parsley. Serve.