Cuban Recipe: Havana Style Eggs

Today I want to share with you one Cuban recipe that Jorge, Raul and Glenn from Three Guys from Miami where so kind to share with me.

It is simple, easy to prepare and yet tasty and can fit any occasion – for family holiday, Sunday brunch with friends or movie night with white wine with your love one.


Time: 40 minutes
4 servings


2 tablespoons olive oil for frying
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 cloves garlic finely chopped
1 cup fresh tomato, cored and chopped
2 tablespoons white wine
1/2 teaspoon cumin
salt and pepper, to taste
8 large eggs
4 tablespoons butter

Preheat oven to 375°F.

Make a sofrito by sautéing onion, red, and green bell pepper in olive oil over low heat until the onions are translucent. Add the garlic and cook a few minutes more, stirring occasionally. Add the tomatoes, wine, and cumin and cook over low heat for about five minutes, stirring frequently. Salt and pepper to taste.

Lightly oil four custard cups and put some of the sofrito in each. Gently break two eggs into each dish on top of the sofrito. (Be careful not to break the yolks!) Place one tablespoon of butter on top of the eggs in each dish.

Place the dishes in the oven and bake for 15 to 20 minutes, OR until the whites are WHITE! The yolks should be slightly runny. Sprinkle a little paprika on top and serve immediately.

Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized eggs to lessen any risk.

Recipe courtesy of the Three Guys From Miami from their book: “Three Guys From Miami Cook Cuban.” Copyright ©2004 All Rights Reserved. Check out their website at:






Havana Style Eggs



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