Servings: 4

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 and finely chopped
2 tablespoons dry sherry
salt to taste
fresh ground black pepper to taste

8 large eggs
4 tablespoons salted butter
salt to taste
fresh ground black pepper to taste
1 tablespoon finely chopped parsley, for garnish

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.