4 servings
Ingredients |
| SAUCE:
1/4 cup pure Spanish olive oil EGGS: 8 large eggs |
Directions |
| 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 in a 350 degree preheated oven 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. |
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