This, my dears, is my version of Huevos Habaneros.
Habaneros? Isn’t that like the spiciest chili pepper known to man?
Yes, actually it is, but that’s not important right now.
Huevos Habaneros refers to an egg dish named after the capital city of Cuba – Havana. Or in Spanish, La Habana.
Okay. Let me ‘splain:
Cuban food is Not Spicy.
It is flavorful and tasty.
We use onion, bell pepper and garlic to spice our food.
There are no tears involved when you take a bite (unless they’re wow-this-is-the-most-amazing-food-I’ve-ever-tasted tears of joy).
So if you take eggs and marry them with classic Cuban spices the result is Huevos Habaneros, as in "eggs from Havana."
Or taking it one step further, I would be Marta La Habanera, or Marta from Havana. (Actually I thought that if I were one of the Spice Girls that Cuban Spice would be a perfect name for me, but let’s not even go there. =D)
The recipe is over at Babalú today and it would be perfect for Easter brunch, but please, don’t add any habanero peppers.
(And don’t say I didn’t warn you!) =D
Marta,no sabes cuanto disfruto tus paginas y tus recetas,yo estudie’ cocina en New Orleans y cada vez que quiero hacer un plato cubano, tu repertorio es muy bueno y consistente,gracias por el esfuerzo en deleitarnos con nuestra cocina y cultura.Para mi deleite esta manana al leer tu hitoria de los pollitos, me trasladastes a mi infancia pues yo soy original de Bejucal y conosco la finca a la que te refieres,mi nines fue muy linda pues mi pueblo es un verdadero paraiso en tierra,con la loma de los ninos y su torre,los rios ,las palmas y un verde tropical y exuberante,el cacahual donde esta la tumba de Maceo y los campos ,tambien la casa de Andy que fue convertida en un circulo infantil,como siempre digo despues de leer tus recetas,QUE RICO.
Embarrassingly, I’ve never had or even heard of these. Fortunately, I can just make some! And yes, it’s quite entertaining to see people’s reactions to “no, there is absolutely no heat in Cuban food!”
I have that spoon rest! :DThe eggs look great!
Marta I loved the Huevos in Sofrito.My grandma (a Spaniard lady whom spent much time and setted in Havana, Cuba)
gave me a great idea.
It’s way easier to make the Sofrito in a large pan. Crack all the eggs whole over the sofrito in the pan. Salt, pepper, drizzle melted butter. Bring to boil, cover and simmer on low heat until eggs are cooked. Then add parsley at the end as garnish.
Hope you like the idea since I know how practical you are 🙂
Nathan -Thanks for the recipe. It sounds easy and tasty. I’ll definitely have to try it your way.
Thanks again,
Marta
I’ve lost track of all the times I’ve tried to convince people to the fact that Cuban cuisine is not hot, just full of flavor.Gracias Marta por las memorias, al igual que la receta.