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!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes, or until softened.

Step 3

Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.

Step 4

Stir in the crushed tomatoes, tomato paste, ground cumin, paprika, red pepper flakes, salt, and black pepper. Mix well to combine.

Step 5

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.

Step 6

Using the back of a spoon, make small wells in the sauce and gently crack one egg into each well.

Step 7

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).

Step 8

Remove the skillet from the heat and sprinkle the dish with chopped fresh cilantro and sliced green onions.

Step 9

Serve immediately with crusty bread or fried plantains on the side for dipping.

Nutrition Facts

Serving size	(1033.4g)

Amount per serving	% Daily Value*
Calories	942.0

Total Fat 51.0g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 744mg	0%
Sodium 3472.7mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 16.4g	0%
Total Sugars 31.9g
Protein 41.5g	0%

Vitamin D 164IU	0%
Calcium 352.5mg	0%
Iron 13.0mg	0%
Potassium 2703.6mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 17.1%

Carbs: 35.6%