baked eggs with cuban sofrito / by Lindsey | Dolly and Oatmeal

on my long list of places i would love to travel to, Cuba is probably in the top 3.  my first introduction to anything Cuban was when my dad would play Buena Vista Social Club cassettes and cds.  and even though i couldn't understand what the singers were saying, i loved how the music sounded. there was a part of me that felt like i had a finger on the pulse of Cuba.  as i got older and learned more about Cuba's politics, it's social codes, and also of the island's beauty, i grew a deeper appreciation for its mystery and particular way of life.  i am hopeful that one day i will find myself there, but in the meantime, i live vicariously through a small Cuban restaurant (Cubana Cafe) in the neighborhood where we have become friendly with the owner and waitstaff.  i always tell frank that it's my happy place.  the music, the decor, the vibe, the food! ugh, the food!  i can never tire of their menu items, especially a mildly, spicy, jalapeno sauce served with fresh plantain chips.  frank and i (and our lacking palettes) tried to taste our way through the sauce to figure out its ingredients, but ended up asking the owner what the secret in the sauce was.  he gave us the 4 ingredients: tomato, onion, garlic, and jalapeno.  in an attempt to create something similar i made a quasi cuban sofrito.  and while it's not identical to it, it's a good replacement when i can't get my fix from Cubana Cafe.  

for this dish i used the corn tortillas from the other week.  however, any kind of tortilla or maleable flatbread will work here.  i could imagine using  naan, or pita bread.  also, i have made these baked eggs by sandwiching the eggs between the sofrito sauce; it adds a bonus layer of kick!  the sofrito recipe makes about 2 cups, so be sure to experiment with it.  it recently made its way into our dinner on top of baked fish.  it could also be used as a dip or as a taco or quesadilla topping, so have fun with it!


baked eggs with cuban sofrito

| makes 4

4 corn tortillas

4 organic eggs

1/2 cup sofrito

1 avocado, pitted and sliced

1 bunch cilantro, washed and stemmed

fine grain sea salt

ancho chile powder to taste

for the sofrito:

| makes ~2 cups

4 plum tomatoes

1/2 of one onion, sliced

2 garlic cloves

1 jalapeno pepper, stem removed

1 tablespoon fresh cilantro

1/8 teaspoon pinch fine grain sea salt (or salt to taste)

pinch of ground cumin


make the sofrito

  • pre heat oven to broil.  line too small jelly roll pans with parchment paper or tin foil
  • place the tomatoes and jalapeno on one baking sheet and broil for about 5-7 minutes.  using tongs, flip the tomatoes and jalapeno over and broil for another 5-7 minutes; until the skins are charred, and tomatoes are split.  remove from oven and let cool until they are ready to handle by hand
  • turn the oven temperature down to 400°.  lightly coat the tin foil lined jelly roll pan with olive oil, place onion and garlic on, bake for about 15-20 minutes; until onion edges are charred, and garlic is soft.  remove from oven and let cool slightly
  • peel and core the tomatoes; place in food processor.  cut the jalapeno in 3 pieces; place one piece in processor (remove seeds if you don't want it as spicy).  peel the garlic and place in the food processor with the onions.  pulse in the cilantro, salt, and cumin.  process until pureed.  refrigerate in an air tight container until ready to use (can be refrigerated for up to 2 weeks)

make the eggs

  • pre heat the oven to 350°
  • gently place tortillas inside the ramekins (i threw my tortillas in the microwave to soften them so they wouldn't crack or break); crack an egg into each tortilla-lined ramekin and sprinkle with a pinch of salt.  place the ramekins on a baking sheet and place in the oven.  bake until whites of eggs are set, about 15-20 minutes (rotating halfway through) 
  • remove from oven and top with a healthy amount of sofrito, sliced avocado, cilantro, salt and a sprinkle of ancho chile powder

eat immediately, and enjoy!