A spectacular brunch dish for a crowd served over rice and accompanied with black beans and fried sweet plantains.
Eggs (as many as you want)
1 Jar of Tonita’s Sweet Vine Cuban Sauce
Pour the Cuban Sauce in a skillet over medium-high heat, until it is sizzling hot. Break an egg on top of the sauce mixture (Cuban Sauce), repeat depending on the number of eggs that can fit into the skillet. Lower the heat and cover, simmer until the whites are set and the yolks are still soft, 8-12 minutes. Sprinkle with salt, scoop up sauce and egg, and place over rice immediately.