Flamenco Eggs

This is a Spanish version of oeufs cocotte. It is a sunny, spicy dish that would make a perfect starter for a party or a wonderful light lunch. By the way, the point of using tinned pimientos is that they are effectively already cooked and so are only heated up in these little cocottes. If you used fresh peppers you would have to precook them and though this is a nice dish, I don’t think it merits that much trouble.