Saturday, October 30, 2010

Eggs Havana

Breakfast is my favorite meal of the day, more so on the weekends because we have more time to make something delicious and filling to fuel us through the day. While I love the basics - pancakes, French toast, fried or scrambled eggs - I'm always looking for variations to shake things up.

Enter eggs Havana (via The Little Teochow). These delicious eggs are nestled atop a flavorful tomato sauce in a ramekin and baked to desired egg doneness (Gabe likes his eggs a little more runny than I do). I would have loved some nice wheat toast for dipping in the eggs, but had to settle for half a bagel since that was all we had.




















It may be a little time-consuming for a breakfast meal, especially if you're starving in the morning like me. But well worth the wait, I assure you.

Ingredients
3 Tbs. olive oil
1 small onion, finely chopped
1 small red or green bell pepper, finely chopped
2 cloves garlic, finely chopped
3/4 c. canned tomatoes
1/4 tsp. red pepper flakes
1 bay leaf
salt and pepper to taste
dash of sugar (if needed)

6 large eggs
1 Tbs. butter, melted
salt and pepper to taste
parsley and red pepper flakes (optional, garnish)

Directions
Preheat oven to 325 degrees F. Lightly oil 3 ramekins with olive oil. Set aside momentarily.

Heat 3 Tbs. olive oil in a skillet over low heat. Add onions, bell pepper and garlic. Cook until softened, about 8 minutes. Add tomatoes, bay leaf, red pepper flakes, salt and pepper (sugar, too, if needed). Cook until reduced and thickened, about 15 minutes.

Discard bay leaf, and divide tomato sauce equally among the 3 ramekins. Crack two eggs per ramekin, season lightly with salt and pepper. Drizzle with melted butter.

Place ramekins in a small casserole dish, and and add 1 c. boiling water to the dish to create a water bath. Bake until whites are set, and yolks are still soft (this took approximately 20-23 minutes for me). Check frequently towards end, and remove from oven when desired egg doneness is achieved. Top with parsley and red pepper flakes. Serve immediately in ramekins.

3 comments:

  1. i love eggs for breakfast....this sounds very good. i have ramekins, but rarely use them for their intended purpose. maybe i'll put them to use this week! xoxo

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  2. I agree this looks worth all the time it takes to make it. How wonderful to have hot meal for breakfast! Much better over toast!

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  3. Look great! I love baked eggs. Here's my buttinsky obversation which I know you didn't ask for. I'm not a troll I swear. I find the small font size coupled with red typeface on yellow background extremely difficult to read. If the font size is small, you'd be better off sticking to black type. If you want colored type, you may wish to increase the size at least. Other readers like me might be "dragging and highlighting" your text in order to provide more contrast to more easily read your posts without the red font.

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