Baked Eggs-Huevos al Plato
Ingredients :
· 1/4 c. olive oil
· 3 cloves garlic, peeled and minced
· 1 large onion, chopped
· 1 large green bell pepper, seeded and chopped
· 1 large tomato, chopped, or 8 oz. canned diced tomatoes
· salt and pepper to taste
· 6 eggs
· 3 tbsp. butter, melted
How To Make :
· Preheat oven to 350°F.
· In a large, deep skillet, heat oil over medium heat. Sauté garlic, onion, and green pepper for 2 to 3 minutes, or until onion is soft but not brown. Add tomato and cook 15 minutes, or until sauce thickens. Add salt and pepper to taste.
· Lightly oil six ramekins. Divide sauce evenly among ramekins. Break 1 egg into each dish, being careful not to break the yolk.* Drizzle a bit of melted butter over each egg.
· Place dishes in oven and bake for 10 to 12 minutes, or until the whites of the eggs are completely opaque and white, and the yolks are still a bit runny. Remove from oven, season with additional salt and pepper if desired, and serve immediately.
Preparation time: 20 minutes Cooking and baking time: 35 to 40 minutes Serves 6