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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Tapas, my idea of a good brunch. Ingredients:
4 tablespoons olive oil |
1 onion, thinly sliced |
2 garlic cloves, finely chopped |
2 small red bell peppers, seeded and chopped |
4 tomatoes, peeled, seeded and chopped |
1 tablespoon chopped fresh parsley |
1 (7 ounce) can canned corn kernels, drained |
4 eggs |
salt |
cayenne pepper |
Directions:
1. Preheat oven to 350°. Heat the olive oil in a large skillet. Add onion and garlic and cook over low heat for 5 minutes. Add peppers and cook 10 minutes longer. Stir in tomatoes and parsley, season to taste with salt and cayenne pepper. Cook 5 minutes longer. Stir in corn kernels and remove the skillet from heat.
2. Divide the mixture between 4 individual ovenproof dishes. Make a hollow in the surface of each using the back of a spoon. Break an egg into each depression.
3. Bake for 15-25 minutes or until the eggs have set. Serve hot.
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