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 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 Urrutias "Memories of a Cuban Kitchen" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1016 (64%)|
|Amt Per Serving||% DV|
|Total Fat 112.9g||151 %|
|Saturated Fat 32.9g||164 %|
|Monounsaturated Fat 48g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 4230mg||1302 %|
|Sodium 1519.3mg||52 %|
|Potassium 1405.5mg||37 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 12.1g|
|Protein 126.2g||180 %|
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Calories per serving: 1586
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