oven to 350. 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).
For the 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 canned tomatoes, drained and chopped (or prepared tomato sauce)
1/2 cup pimiento, drained
2 tablespoons dry sherry
Fresh ground black pepper to taste
For the Eggs:
8 large eggs
4 tablespoons salted butter
salt and fresh black pepper to taste
1 tablespoon chopped parsley to garnish