Huevos Habaneros (Eggs Havana Style)

• Sauce
• 1/4 cup Spanish olive oil
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 garlic clove, finely chopped
• 1 cup canned tomato, drained and chopped
• 1 tablespoon pimiento, drained & finely chopped
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Eggs
• 8 large eggs
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon parsley, finely chopped for garnish

1. Preheat oven to 350u0b0F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
2. Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
3. Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.
4. Bake at 350u0b0F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).

sauce, spanish olive oil, onion, green bell pepper, garlic, tomato, pimiento, sherry, salt, black pepper, eggs, eggs, butter, salt, black pepper, parsley

Taken from www.food.com/recipe/huevos-habaneros-eggs-havana-style-500409 (may not work)