Cuban Deviled Eggs Huevos Cubano Recipes

CUBAN DEVILED EGGS (HUEVOS CUBANO)

Steps:

• Preheat oven to 400°.
• Peel the hard-boiled eggs and cut in half lengthwise; remove the yolks.
• In a small bowl, mash the yolks and add mayonnaise to make a thick paste.
• Mash in the salt, pepper, mustard powder, half the cheese, and lime juice.
• Taste and adjust seasoning as needed.
• Use a spoon to place the yolk mixture back into the egg halves.
• Make the sauce by sautéing the onion and green pepper in olive oil until limp.
• Add the minced garlic and saute an additional 2 minutes.
• Stir in the tomato sauce and cook briefly; taste the sauce and add salt and pepper as needed.
• Place the stuffed eggs in a lightly buttered shallow baking dish or cake pan.
• Pour the sauce over the stuffed eggs and sprinkle with remaining cheese.
• Bake for about 15 minutes until the cheese melts and browns slightly.
• Sprinkle the top of the dish with fresh chopped cilantro.
• Serve hot over rice or with bread or toast.

HUEVOS HABANEROS

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, heat the olive oil and sauté the sofrito: onion, pepper, garlic sautéed until the onion is soft and translucent - about 5 minutes.
• Add the tomato sauce, pimentos, and wine.
• Cook for about 10 to 15 minutes over medium heat, stirring occasionally, until thickened.
• Lightly oil 4 small oven-proof ramekins or small bowls.
• Spoon the sofrito into each one, filling it half-way. Make a bit of a well with a spoon.
• Break an egg onto a platte and slide it into the sofrito well.
• Drizzle the melted butter over the eggs.
• Bake for about 20 to 25 minutes or until the whites are set and the yolks are still slightly soft.
• Sprinkle with salt, pepper and parsley.
• Serve immediately with a side of fresh chorizo and fried plantain.

HUEVOS HABANEROS (EGGS, HAVANA STYLE)

Steps:

• 1. Preheat oven to 350°F. Lightly oil 4 mini (4-inch) ramekin or mini baking dishes; set aside.
• 2. Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
• 3. Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
• 4. Divide the sauce among the 4 ramekins. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle the top of each with 1 tablespoon melted butter.
• 5. Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).