Baked Eggs - Huevos al horno

8 Large Eggs
1/2 lb baked ham finely chopped
1/2 cup sweet peas, from a can, drained
1 small green pepper, finely chopped
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup tomato sauce
1/2 cup of red pimentos, drained
2 Tbsp of sherry wine
1/4 Cup Extra Virgin Olive Oil
1) Tbsp of melted butter

Salt and freshly ground pepper to taste

Preheat oven to 375. In a big skillet heat the oil until fragrant. In low heat, cook the onion, green pepper and garlic until tender for 8 minutes. Be careful not to burn them.

Add tomato sauce, pimentos (save a strip for garnish), and sherry wine. Cook for another 10 to 15 minutes until thickened. If necessary cook longer. The sauce should be thick.

In 4 oven proof au gratin dishes, put oil to coat them slightly. Divide the tomato sauce evenly among the 4. Break the eggs adding 2 to each saucer. Top them with the ham, butter and sweet peas. Bake until the eggs are white and the yolks still soft. Sprinkle with salt and pepper. Garnish with remaining pimento strips.

Serve immediately in the au gratin dishes.