Recipes // Side Dishes // Huevos Cubanos

Huevos Cubanos

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 red onion, chopped finely
  • ½ green bell pepper, seeded and diced
  • ½ yellow bell pepper, seeded and diced
  • 2 plum tomatoes, peeled, seeded, and diced
  • ½ teaspoon Kosher salt
  • Freshly ground pepper
  • Pinch of paprika
  • Freshly ground nutmeg
  • ¼ cup chicken stock
  • 2 tablespoons fresh chopped parsley
  • 4 whole eggs
  1. Preheat the oven to 350˚F.
  2. In a large nonstick skillet, warm the oil over low heat. Add the garlic and cook until it just starts to turn golden, about 1 minute.
  3. Add the onion and bell peppers and cook, stirring frequently with a wooden spoon until nice and translucent, about 3 minutes. If the vegetables start to burn, add a splash of water or chicken stock.
  4. Add the tomatoes and cook until it starts to release its juices and get mushy, about 2 minutes. Season with salt, pepper, paprika and cayenne.
  5. Add the chicken stock and continue cooking until the mixture looks moist but not liquidy, about 3 minutes. Add the parsley and mix well.
  6. Carefully pour the vegetables into the baking dish and spread evenly with a spatula. Using a spatula, push vegetables creating 4 “wholes” and break each egg into that space. Season eggs with salt and pepper.
  7. Bake, uncovered until the eggs are done to your liking, about 10 minutes for soft –runny yolk or an additional 5 minutes for a hard cooked egg. Let it sit 5 minutes before serving.

Nutrition information (1 serving)
Calories 168
Fat 12 g
Saturated fat 3 g
Cholesterol 186 mg
Sodium 277 mg
Carbohydrates 7 g
Fiber 1 g
Protein 7 g

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