Directions

• STEP ONE
  Begin by preheating the oven to 375˚F.

• STEP TWO
  Start by chopping the garlic, peppers and onions.

• STEP THREE
  Following this, add in the peppers and onions to a medium-skillet over medium high heat with 2 full tablespoons of butter. Now begin to saute until the onions turn translucent.

• STEP FOUR
  Afterwards, add in the garlic and stir.

• STEP FIVE
  Now begin to evenly dice the habanero and toss the batch into the pan with the peppers and onions.

• STEP SIX
  Following this, add in the chopped tomatoes and reduce the heat to medium.

• STEP SEVEN
  Continue stirring and then add the cumin, paprika, and green onions to the skillet. Stir the mixture until the spices are evenly distributed throughout the skillet.

• STEP EIGHT
  Once the spices are spread out, add two tablespoons of the La Fe White Cooking Wine and bring the mixture to a boil until most of the liquid has evaporated.

• STEP NINE
  Now once cooked evenly, split the mix across two ramekins or bowls, or fill each ramekin about half-way with the mix.

• STEP TEN
  After the oven-safe receptacles have been properly filled. Cover each mixture with cheese, then crack two eggs in each ramekin.

• STEP ELEVEN
  Once you have completed this step, move on and place each ramekin in the oven for roughly 15 minutes.

• STEP TWELVE
  When egg whites are nearly set, add in the shredded La Fe Queso Fresco to the top and let the mixture cook for approximately another 5 minutes or until the cheese begins to brown or bubble.

• STEP THIRTEEN
  Remove them from the heat and then allow them to cool for about 10 minutes, then serve the dishes carefully, and enjoy!