Recipe - Huevos Habaneros (Eggs Havana Style)

SAUCE
One fourth 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
One half cup Pimiento drained
Finely chopped
2 tablespoon Dry sherry
Salt to taste
Fresh ground black pepper
To taste
EGGS
8 lg Eggs
4 tablespoon Butter salted
Salt to taste
Fresh ground black pepper
To taste
1 tablespoon Chopped parsley finely
Chopped
For garnish

Preheat oven to 350°. In a mediumsize 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
sherrty, cook until thickened, 15 minutes, and season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes and divide th 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).

Recipe By : Mary Urrutia's "Memories of a Cuban Kitchen"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip