Raúl Musibay: OK. An egg is running down a street in Havana and he's being chased by a crowd of hungry Cubans. Up ahead he sees a pork chop leisurely walking along the avenue. As he passes the pork chop, he yells: "Run for your life! There's a bunch of hungry Cubans coming!"

Glenn Lindgren: The pork chop barely looks up and if anything he slows his pace a bit.

"Are you crazy," yells the egg. "They're right behind you. This is your last chance, run!"

Jorge Castillo: And the pork chop says, "I don't have to run. It's been so long since any of those Cubans have seen me, they won't even recognize me!"

Glenn Lindgren: We hope that some day the horrible yoke of Communism is lifted and the Cuban people can enjoy these delicious recipes once again!

Sauté the onion on medium heat until the onions are limp. Add the mashed garlic, peas, garbanzo beans, and carrots. Continue to sauté for a few minutes, stirring occasionally to prevent scorching. Add the tomato sauce and simmer on low for 15 minutes. Salt and pepper to taste.

Lightly oil four custard cups and put some of the vegetable mixture in each - divide equally. Top with one slice of ham and several slices of chorizo. Gently break two eggs into each dish so that the eggs float on top. (Be careful not to break the yolks!)

Place the dishes in the oven and bake for 15 to 20 minutes minutes, OR until the whites are WHITE! The yolks should be slightly runny. Serve immediately.

Please note that many health experts now advise against serving undercooked eggs. You may want to use pasteurized eggs to lessen any risk.