- 4 tbsp Spanish olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 small red peppers, deseeded and chopped
- 4 tomatoes, peeled, deseeded and chopped
- 1 tbsp chopped fresh parsley
- 200 g/7 oz canned sweetcorn kernels, drained
- 4 eggs
- salt and cayenne pepper
Preheat the oven to 180°C/350°F/ Gas Mark 4. Heat the oil in a large, heavy-based frying pan.
Add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes, or until soft.
Add the red peppers and cook, stirring occasionally, for a further 10 minutes.
Stir in the tomatoes and parsley, season to taste with salt and cayenne pepper and cook for a further 5 minutes.
Stir in the sweetcorn and remove the pan from the heat.
Divide the mixture between four individual baking dishes. Use the back of a spoon to make a hollow in the centre of each portion using the back of a spoon.
Break an egg into each hollow. Bake in the preheated oven for 15–25 minutes, or until the eggs have set.
Serve the eggs hot and eat straight from the baking dishes.
Recipe from Tapas Step-By-Step part of Parragon Books' range of Love Food cookbooks.
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