Ingredients

• One dozen eggs
• 3 oz of butter
• 4 cloves garlic finely chopped
• 1 large onion, chopped
• 1/4 cup olive oil
• 1 large tomato, cored and chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 fl oz cooking sherry
• Salt and pepper, to taste

Method

1. Preheat oven to 350°F.
2. Sauté the onions, the peppers and the garlic in olive oil over a low heat until the onions are translucent.
3. Add the tomatoes and the sherry and cook until the mix thickens.
4. Season lightly with salt and pepper.
5. Lightly oil six baking dishes and put some of the vegetable mixture into each.
6. Gently break two eggs into each dish so that the eggs float on top. Try not to break the yolks.
7. Place a large knob of butter on top of the eggs in each dish.
8. Cook for 20 minutes in the oven.