Cuban Eggs
Transport your taste buds to the vibrant streets of Havana with this irresistible Cuban Eggs recipe! Featuring a rich, spiced tomato sauce infused with sautéed onions, bell peppers, and garlic, this dish is a bold and flavorful twist on classic shakshuka. Fragrant cumin, smoky paprika, and a hint of red pepper flakes give the sauce its distinctive Cuban flair, while perfectly poached eggs create a luscious, protein-packed centerpiece. Topped with fresh cilantro and green onions for a burst of freshness, these Cuban Eggs are ideal for breakfast, brunch, or even a light dinner. Pair with crusty bread or fried plantains for a truly authentic experience. Ready in just 30 minutes, this one-pan dish is as simple as it is stunning!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (finely diced) yellow onion
- 1 medium (finely diced) green bell pepper
- 4 minced garlic cloves
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons red pepper flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 4 large eggs
- 2 tablespoons (chopped) fresh cilantro
- 2 tablespoons (sliced) green onions
- 1 serving (optional, for side) crusty bread or fried plantains
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes, or until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the crushed tomatoes, tomato paste, ground cumin, paprika, red pepper flakes, salt, and black pepper. Mix well to combine.
Bring the sauce to a simmer and lower the heat to medium-low. Let it cook for 8-10 minutes to allow the flavors to meld together, stirring occasionally.
Using the back of a spoon, make small wells in the sauce and gently crack one egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny (or longer if firmer yolks are preferred).
Remove the skillet from the heat and sprinkle the dish with chopped fresh cilantro and sliced green onions.
Serve immediately with crusty bread or fried plantains on the side for dipping.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
