Ingredients
4 eggs
1/2 cup red onion, chopped
1/2 cup red, yellow, and orange peppers, chopped
5 cloves garlic, minced
1/4 cup tomatoes, chopped
1 habanero pepper, seeded and chopped
2 tablespoons La Fe white cooking wine
2 tablespoons cumin
1 teaspoon Hungarian paprika
4 tablespoons butter, sliced
2 green onion, chopped
salt and La Fe pepper, to taste
1 cup La Fe queso fresco (optional)

Directions
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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!