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).
Now finely dice the tomatoes, peppers, chorizo and onions. Press the garlic through the garlic press.
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.
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.
For each well, break one egg and add it (the egg yolk should remain intact for a nicer look!).
Bake the bowls in the oven preheated to 180 ° C for 15-20 minutes, until the eggs are set.