Spanish Eggs

Summary

Ingredients

• 4 tomato (s)
• 200 g corn
• 1 red pepper (s)
• 1 onion (s)
• 4 egg (s)
• 2 cloves garlic)
• 100 g sausae, chorizo (spicy Spanish paprika sausae)
• 4 tablespoon olive oil
• salt
• Cayenne pepper
• Tabasco

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Instructions

1. Peel and core the tomatoes (Tip: To do this, make a cross-shaped cut in the top of the tomatoes and pour boiling water over them in a bowl. Let stand for 30 seconds, then remove with a slotted spoon and dip in ice water. Now the peel can be easily peeled off. Then cut the fruit in half and add scoop out the seeds with a teaspoon).
2. Now finely dice the tomatoes, peppers, chorizo and onions. Press the garlic through the garlic press.
3. Steam the onions and garlic over a low heat while stirring until translucent. Then add the paprika and chorizo cubes and simmer for another 10 minutes on a low heat. Then add tomatoes and corn, season with salt and cayenne pepper. Add some Tabasco as needed.
4. Then remove the pan from the heat and distribute the mixture on 4 small, oven-safe bowls (diameter approx. 6-8 cm) and press a recess in the middle with the back of the spoon.
5. For each well, break one egg and add it (the egg yolk should remain intact for a nicer look!).
6. Bake the bowls in the oven preheated to 180 ° C for 15-20 minutes, until the eggs are set.
7. Serve hot.