Enter eggs Havana (via The Little Teochow). These delicious eggs are nestled atop a flavorful tomato sauce in a ramekin and baked to desired egg doneness (Gabe likes his eggs a little more runny than I do). I would have loved some nice wheat toast for dipping in the eggs, but had to settle for half a bagel since that was all we had.
It may be a little time-consuming for a breakfast meal, especially if you're starving in the morning like me. But well worth the wait, I assure you.
Ingredients3 Tbs. olive oil1 small onion, finely chopped1 small red or green bell pepper, finely chopped2 cloves garlic, finely chopped3/4 c. canned tomatoes1/4 tsp. red pepper flakes1 bay leafsalt and pepper to tastedash of sugar (if needed)
6 large eggs1 Tbs. butter, meltedsalt and pepper to tasteparsley and red pepper flakes (optional, garnish)
DirectionsPreheat oven to 325 degrees F. Lightly oil 3 ramekins with olive oil. Set aside momentarily.
Heat 3 Tbs. olive oil in a skillet over low heat. Add onions, bell pepper and garlic. Cook until softened, about 8 minutes. Add tomatoes, bay leaf, red pepper flakes, salt and pepper (sugar, too, if needed). Cook until reduced and thickened, about 15 minutes.
Discard bay leaf, and divide tomato sauce equally among the 3 ramekins. Crack two eggs per ramekin, season lightly with salt and pepper. Drizzle with melted butter.
Place ramekins in a small casserole dish, and and add 1 c. boiling water to the dish to create a water bath. Bake until whites are set, and yolks are still soft (this took approximately 20-23 minutes for me). Check frequently towards end, and remove from oven when desired egg doneness is achieved. Top with parsley and red pepper flakes. Serve immediately in ramekins.
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