Huevos a la Habanera

Method

Heat butter in a large frying pan over medium heat and sauté the diced onion and red pepper until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes, ham, green olives, and capers, then season with vinegar, salt, and pepper; simmer gently for 8-10 minutes to allow the flavours to meld. Make four wells in the sauce and crack two eggs into each well, then cover the pan and cook until the egg whites are just set but the yolks remain runny, approximately 4-5 minutes. Garnish generously with fresh coriander and serve directly from the pan with crusty bread for scooping.