Huevos Habaneros with Mojo-Spiced Tostones

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.

Huevos Habaneros with Mojo-Spiced Tostones

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…

Huevos Habaneros with Mojo-Spiced Tostones

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!

Huevos Habaneros with Mojo-Spiced Tostones
Print Recipe
Huevos Habaneros with Mojo-Spiced Tostones
This Huevos Habaneros with Mojo-Spiced Tostones is a perfectly warm and satisfying Cuban breakfast that can be enjoyed any time of day.
Huevos Habaneros with Mojo-Spiced Tostones
Prep Time 20 minutes
Cook Time 20-30 minutes
Servings
servings
Ingredients
Eggs
Plantains
Prep Time 20 minutes
Cook Time 20-30 minutes
Servings
servings
Ingredients
Eggs
Plantains
Huevos Habaneros with Mojo-Spiced Tostones
Instructions
Huevos Habaneros
  1. Preheat oven to 350 degrees. In a medium skillet over medium heat, heat the olive oil and sauté the sofrito (onion, bell pepper, and garlic) about 5 minutes or until onions are soft. Add the wine and reduce by half. Add in the tomatoes and pimentos and cook for about 10 to 15 minutes, stirring occasionally. Season with salt.
  2. Lightly grease 4 small oven-proof ramekins. Spoon the sofrito into each one, filling each half way. Make a well with a spoon and break 2 eggs into each sofrito well. Place 1 tsp of butter in each ramekin. . Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft. Sprinkle with salt and paprika.
Baked Tostones
  1. Cut the plantains in half lengthwise then cut in long 1/4 inch planks. Toss plantains in oil, season with salt, and place on parchment lined baking sheet. Place in 400 degree oven for 10 minutes. Flip plantains over and bake for additional 10-15 minutes, or until edges are browned and starting to crisp.
    plantain
  2. Remove from oven and gently toss with orange zest, garlic, powder, parsley, and salt.
    Huevos Habaneros with Mojo-Spiced Tostones
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