Huevos Kuba* Recipe

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and green bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high, add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6–7 minutes. Drain excess fat if the pan is very greasy, leaving a tablespoon of fat for flavor.

Simmer the picadillo

Stir in the tomato sauce, diced tomatoes, olives, raisins, and beef broth. Season with cumin, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 8–10 minutes to meld flavors and thicken slightly. If mixture becomes too dry, add up to 2 tablespoons additional water or broth.

Finish

Taste and adjust seasoning. If desired, finish with 1 teaspoon lime juice to brighten flavors. Keep warm over very low heat while you cook rice and eggs.

While the picadillo simmers, prepare the rice. In a small saucepan, combine 1 cup rinsed rice, 1.5 cups water, 1/4 teaspoon salt, and 1 teaspoon butter or oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Cook to order

Use a nonstick skillet over medium heat and add 1 teaspoon butter or oil. For fried eggs: crack 2 eggs into the pan, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, cook until whites are set and yolks reach desired doneness (sunny-side up ~3–4 minutes; over-easy flip and cook 20–30 seconds more). For scrambled: whisk eggs and a pinch of salt, pour into pan, stir gently until just set, about 2–3 minutes. For poached: bring a saucepan of water to a gentle simmer and poach 3–4 minutes for runny yolks. Prepare eggs to the guest’s preferred style.

To assemble each serving, spoon about 3/4 to 1 cup of the cooked rice onto a warm plate. Top the rice with approximately 3/4 cup of hot beef picadillo, spreading evenly. Place the two prepared eggs on top of the picadillo. Add the warmed piece of cornbread to the side of the plate.

Garnish with chopped cilantro, a lime wedge, and offer hot sauce on the side. Serve immediately so eggs are warm and yolks (if runny) mix with the picadillo and rice.