Serving Size : 4
Amount
Measurement
Ingredient
Preparation Method
-----SAUCE-----
1/4
cup
pure Spanish olive oil
1
small
onion
finely chopped
1
small
green bell pepper
finely chopped
2
cloves
garlic
finely chopped
1
cup
tomatoes, canned
drained and chopped
or prepared tomato sauce
1/2
cup
pimiento
drained
finely chopped
2
tablespoons
dry sherry
salt
to taste
fresh ground black pepper
to taste
-----EGGS-----
8
large
eggs
4
tablespoons
butter
salted
salt
to taste
fresh ground black pepper
to taste
1
tablespoon
chopped parsley
finely chopped
for garnish
Preheat oven to 350=B0. In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and sherry, cook until thickened, 15 minutes, and season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes and divide the sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter.
Bake until the whites are set and the yolks are still soft, 10 to 12 minutes. Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes. (Place each on a serving plate, to protect the table).