|The Recipe Bin: Caribbean - Entrees: Eggs & Dairy|
|Preheat 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 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 tbsp 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.
|Makes approximately 4 servings.|