Recipe
Eggs in Acemitas
Round rolls filled with ham, egg and tomato, baked until set. A modern version of a recipe collected in Cuban Cookery.
- Preparation15 min
- Cooking25 min
- Total time40 min
- Servings4 filled rolls, 1 per serving
- DifficultyEasy
Eggs in acemitas are prepared inside hollowed-out round rolls. The bread holds the ham, tomato sauce and an egg that is cooked directly in the oven.
This version specifies quantities and bakes the rolls open to check the doneness of the egg. The lids are toasted at the end and served on the side.
Ingredients
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Method
- Preheat the oven to 180 °C (350 °F). Cut a thin lid from each roll and reserve the four lids.
- Remove part of the crumb from the rolls, leaving walls and a bottom of approximately 1 cm. Make a wide cavity for the egg without piercing the bread. Reserve the crumb for another preparation.
Image generated with AI.CiberCuba - Grease the inside with butter and distribute the ham among the four rolls. Leave enough space to add the egg.
Image generated with AI.CiberCuba - Crack each egg into a cup (small) and carefully transfer it to a cavity, trying to keep the yolk intact. Distribute the tomato sauce around the egg. Add pepper and, if necessary, a little salt.
Image generated with AI.CiberCuba - Place the open rolls on a tray and bake for about 20–25 minutes. Check from 18 minutes onwards and extend cooking if necessary, until the white and yolk are set. If the bread browns too quickly, protect it with aluminum foil without crushing the egg.
Image generated with AI.CiberCuba - Add the lids to the tray during the last 3–5 minutes to toast them lightly. Serve one roll per person, with its lid on the side.
