Andalusian baked eggs with stewed red bell peppers, corn, tomatoes and parsley. Very traditional Spanish egg dish
Heat the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring occasionally or until softened. Add the red bell peppers and cook, stirring occasionally, for an additional 10 minutes. Stir in the tomatoes and parsley, season and taste with salt and cayenne and cook for additional 4 minutes. Stir in the corn kernels and remove the skillet from the theat.
You could divide the mixture in 2 individual ovenproof dishes or use 1 large dish enough to hold it.
Preheat the oven to 360F
Break two eggs on the top of each dish.
Place the dishes in the hot oven until the egg whites are cooked, about 15 to 20 minutes or until the eggs are just set.
0 servings