Havana-Style Eggs

In this simple Cuban classic, baked eggs are nestled in a thick, savory sauce of peppers and tomatoes, topped with butter and a heady drizzle of sherry. The dish can be made and served in one pan or in individual baking dishes. Perfect for brunch, this recipe is easily doubled or tripled for a large group and can be prepared in advance.

Havana-Style Eggs

2 Tbs. vegetable oil

1 large white onion, diced

4 garlic cloves, minced

1 large green bell pepper, seeded and diced

2 plum tomatoes, diced, or 1 cup (6 oz./185 g) canned diced tomatoes, drained

1/2 cup (3 oz./90 g) jarred diced red pimientos, drained

4 Tbs. (2 fl. oz./60 ml) dry sherry

Kosher salt and freshly ground pepper

8 eggs

2 Tbs. cold unsalted butter, cut into 8 slices

Position a rack in the upper third of the oven and preheat to 350°F (180°C).

In a shallow 10-inch (25-cm) cast-iron pan or other flameproof pan over medium heat, warm the oil. Add the onion and garlic and cook, stirring, until translucent, 2 to 3 minutes. Add the bell pepper and cook, stirring, until beginning to soften, about 2 minutes. Stir in the tomatoes and cook until the mixture forms a thick, juicy sauce. Set aside 1 Tbs. of the pimientos and add the rest to the sauce. Add 3 Tbs. of the sherry, stir to mix well and cook until heated through, about 2 minutes. Stir in 1 tsp. salt and 1/2 tsp. pepper.

To bake individually, transfer the tomato mixture to 4 shallow baking dishes, dividing evenly. Using the back of a large metal spoon, form 2 deep wells in the sauce. One at a time, break an egg into a small, shallow dish and then carefully slip into a well. Drizzle the eggs with the remaining 1 Tbs. sherry, sprinkle with a little more salt and pepper, and top each egg with a sliver of butter and some of the reserved pimiento. Alternatively, bake the eggs in the pan with the tomato mixture, forming 8 wells in the tomato mixture, using the same method as above to slip the eggs into each of the wells.

Bake, uncovered, until the eggs are done to your liking, about 10 minutes for a runny yolk or 15 minutes for a hard-cooked yolk. Serve immediately. Serves 4.

Recipe adapted from Williams-Sonoma Essentials of Latin Cooking