Cuban Eggs with Sofrito (Huevos Habaneros)

Ingrédients

• 2 EL 2 tbsp olive oil
• 1/2 1/2 red onion, chopped
• 1/2 1/2 green bell pepper, diced
• 2 Zehen 2 cloves garlic, minced
• 1 Dose (400g) 1 can (400g) peeled tomatoes, chopped
• 1/4 Tasse 1/4 cup water or vegetable broth
• 1/2 Teelöffel 1/2 teaspoon ground cumin
• 1 Prise 1 pinch cayenne pepper (optional)
• 4 große 4 large eggs
• 2 EL 2 tbsp fresh cilantro or parsley, chopped (for garnish)
• Salz und schwarzer Pfeffer Salt and black pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté for about 5-7 minutes until softened.
2. Add garlic and cook for another 1 minute until fragrant.
3. Add chopped tomatoes, water or broth, cumin, and cayenne pepper (if using). Season with salt and pepper. Stir well.
4. Bring the sauce to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld and the sauce to slightly thicken.
5. With a spoon, create four wells in the sauce and carefully crack one egg into each well.
6. Cover the skillet and simmer the eggs for 5-8 minutes, depending on your preferred yolk consistency (runny, medium, or firm).
7. Garnish with fresh cilantro or parsley and serve immediately.

Nutrition