I’m a huge advocate for “breakfast for dinner” meals, especially on nights when I don’t feel like cooking. They’re satisfying, quick, and require very little use of the hot oven (perfect for warm summer nights). And with the upcoming wedding and cake prep (did I mention I’m making a 3 tiered wedding cake next week??) I’m sure my family and I will be eating a good amount of meals like this Huevos Habaneros with Mojo-Spiced Tostones dish next week.
When I was first getting to know my wife I asked her what her favorite foods were (you know, so I could really woo her with my culinary talents). Without hesitation she said: “eggs”. So it’s been a secret goal of mine ever since to hunt down the best egg dishes out there. And since our daughter is now following in Mommy’s egg-loving footsteps the tasty hunt for egg recipes has become a family affair.
This Huevos Habaneros with Mojo-Spiced Tostones recipe came from a bored-at-work-cant-wait-for-vacation internet search kind of morning. I realized that my knowledge of Cuban food (the most influential cuisine in Miami, part 2 of vacay) was minimal. So down the Cuban culinary rabbit hole I went…
Among other delicious recipes, I discovered this delicious sounding Huevos Habaneros egg dish! It was simple, not spicy, and super egg-tastic. (Note: The habaneros in the title doesn’t refer to the super spicy habanero pepper but all peppers in general. So dont you worry, non-spicy lovers! This dish is for you.) And the baked plantains are a sweet, caramelized contrast to the rich, acidic tomatoes and creamy eggs. I also tossed my plantains in a mojo inspired blend of orange zest, garlic powder, and parsley. You know, cuz the dish wasn’t Cuban enough as is 🙂 It was the perfect dish to spark our excitement for all of the Cuban food we’re going to eat!