Tuesday, July 13, 2010

Huevos Habañeros (Eggs Havana Style)

My entire household was down with a horrid flu for almost two weeks. The bug struck, and like dominoes, we obediently fell ... sick. Raging fevers, aches and chills, multiple trips to the doctor's office ... not fun at all.

And all these during the busiest, final bit of home reno. The timing could not have been worse. But everyone has mostly recovered, and the apartment finally has some semblance of a liveable space, and I am quite the happy camper once again. :D

Now, after being missing from the kitchen, this was the first "nice" dish I cooked after reporting for duty. It's called Huevos Habañeros (Eggs Havana Style) and I absolutely love the sexy ring to it.

Huevos Habañeros

Don't you the cigar box in my photos? It's so appropriate for a Cuban-themed dish (although it's a Jamaican brand of cigars! Haha!). And no, you can't get it at Daiso, so don't bother looking. I salvaged it from a relative who used to work in a tobacco factory in Malaysia yonks ago.

I thought it was great to place flowers ...

... or cutlery for serving ...

... to jazz up a simple dish.

(adapted from here, from Mary Urrutia's "Memories of a Cuban Kitchen")
Serves 4

For the Sauce
- 1/4 cup extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 small green bell pepper*, finely chopped
* Although I omitted this, I felt I needed to keep it in the recipe because green bell peppers seem to feature prominently in Cuban cooking.
- 2 cloves garlic, finely chopped
- 1 cup tomatoes, canned or homemade (I used Hunt's Whole Tomatoes)
- Salt to taste
- Fresh ground black pepper to taste
- A dash of sugar, if too tart

For the Eggs

- 8 large eggs
- 4 tablespoons butter
- Salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped parsley
- Pinch of chilli flakes

1. Preheat oven to 170 degree celsius. In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper (if using), and garlic, stirring, until tender (8 to 10 minutes). Add the tomatoes and cook until thickened (about 15 minutes), and season with salt, pepper and chilli flakes.

2. Lightly oil 4 ramekins or au gratin dishes and divide the sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter.

3. Bake until the whites are set and the yolks are still soft (10 to 12 minutes). Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes. Place each on a serving plate, to protect the table.

I hope you enjoy this comforting dish as much as I did. In the meantime, I'm slowly getting my momentum back in the kitchen ... and behind the camera! We have been subsisting on takeaways for almost all our meals that I kinda "forgot" how to cook and take pictures already! Ooops.


  1. Glad that everyone has recovered. A wonderful dish to boost everyone's health. Looking forward to more of your goodies.

  2. This dish looks amazing!! Don't forget to add the tilde (i.e., squiggly line) on the "n" in "habañeros". It is unfortunate that the word wasn't spelled right on the original recipe. Without the tilde, the pronunciation of the "n" changes.

    Anyway, your dish looks AMAZING! I've never eaten this dish before. I hope you all are feeling better and that everything is back in order. I've missed you, Ju!

  3. lovely pictures and beautiful cutlery.

    Eggs look yummy too !

  4. Ciao Ju mi spiace per l'influenza che ha colpito la tua famiglia, spero che ora tutti siate guariti. Ottima questa ricetta, le foto sono favolose, questa volta hai superato te stessa, bravissima.Un abbraccio Daniela.

  5. What an amazing dish and the colours are awesome! Love the cutlery set .. makes the entire setting so stylish.

  6. So what's beneath the eggs is the essence of rice tomatoes? wow...sounds absolutely tempting for me :)

  7. What a colourful dish! Love your props, they are so pretty!

  8. Good thing you guys have recovered now! I hate flu!

    Love love the prop! So pretty!

  9. Picture perfect, these ones. I'm sure they taste great. If only I don't have to watch my cholesterol levels. Sigh.

  10. Glad you are back to normal Ju. The photos look amazing as usual. Have you gone vegetarian btw?

  11. I'm sorry to hear about all that being sick business. Yuk! I'm glad you're on the mend. When do we get to see before and after snaps of the apartment, hmm? These eggs are speaking to me - they are the embodiment of the perfect Sunday afternoon meal. Seriously I am making these this weekend. Yummmmmmmm.

  12. I am happy that every one and every thing is getting back to Normal !
    These eggs do look like a perfect Sunday Brunch with Bloody Mary's.

    Stay well ! C ~

  13. Love the lil box! And I totally giggled at the Daiso reference; that place has got some pretty good props! Hope you're feeling better, dearie :)

  14. Hi Little Teochew,

    I am your silent blog reader for quite some times. I admire your culinary and photogaphy skill.

    I'd like to pass these awards to you. Please collect from my blog when you are free. :)


  15. Hi! Visiting your blog for the first time! Looks great! I am rather new at blogging having started and stopped several time, how do I get my photos to appear in full scale like yours....

    i like the idea of the tobacco box :) rustic looking!
    am craving for some baked eggs now - can never get enough.

  17. Hey Ju, I just re-found you here in the blogosphere. This sounds delicious, and your photos are amazing. Really beautiful and inspiring...

  18. I hope you are all felling better....this looks so delicious!
    It stinks having the flu...
    Love to you,

  19. @Memória: Are you sure about the 'ñ'? I've always been told that it's a normal 'n' because it's Havana, not Havaña. Is that a strange quirk of the adjective form?

  20. love it!!! i sometimes do something similar with my cocotte pot. and btw very nice touch with the cigar box! :)

  21. I was born in Havana and it's Habaneros, not Habañeros. I don't know where that came from, but it's wrong.