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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F 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 350°F 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish olive oil	1/4	cup		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green bell pepper	1		chopped	-	-	-	-
garlic clove	1		chopped	-	-	-	-
tomato	1	cup	canned drained chopped	41.4	9.18	2.16	0.36
pimiento	1	tablespoon	drained chopped	-	-	-	-
sherry	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	8			572.0	2.88	50.24	38.04
butter	4	tablespoons		342.0	15.714	10.686	28.8
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.