Baked Eggs West Indian Style Recipes
BAKED EGGS, WEST INDIAN STYLE
Shirred eggs with a spicy sauce make a great brunch dish. Serve with toast or Arroz a la Mexicana (page 517).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Put the olive oil in a large skillet over medium-high heat; a minute later, add the chiles and garlic and cook for about 30 seconds, stirring. Add the onion and bell pepper and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper.
- Put a portion of the sauce in each of 4 ramekins or put all of it in the bottom of a gratin dish. If you're using a gratin dish, make 8 nests in the sauce using the back of a spoon; crack 1 egg into each nest or 2 eggs into each ramekin. Top with salt, pepper, and the melted butter.
- Bake for 8 to 12 minutes, or until the eggs are barely set. The yolks should still be soft and runny-take care not to overcook.
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- Dip the tomatoes briefly in hot boiling water, then remove the skins and cut out the cores. Chop roughly and set aside.
- Heat the butter and oil in a large frying or saute pan with a high lip, then add the onion and garlic and saute until the onion is soft and translucent. Add the spices to the pan and stir to toast them in the oil.
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