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.
Servings Prep Time
3servings 20minutes
Cook Time
20-30minutes
Servings Prep Time
3servings 20minutes
Cook Time
20-30minutes
Ingredients
Eggs
Plantains
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.
  2. Remove from oven and gently toss with orange zest, garlic, powder, parsley, and salt.