4 Tbspns Olive Oil
1 Onion, sliced
2 Cloves of Garlic, minced
2 Small Red Bell Peppers, seeded, hulled and chopped
4 Tomatoes, peeled, seeded and chopped
1 Tbspn Fresh Parsley, chopped
Kosher Salt
Ground Cayenne Pepper
7oz Corn Kernels
4 Eggs

Preheat oven to 350°F. Heat the oil in a heavy skillet over medium-low heat. Add the onion and garlic and cook until softened, stirring often, about 5 minutes or so. Stir in the red peppers and cook for about 10 minutes, stirring occasionally, until soft. Stir in the the tomatoes, parsley and season to taste with the salt and cayenne pepper, cooking for about 5 minutes. Add the corn to the mix and remove from the heat.

Divide into 2, or four, oven proof dishes (depends on how large a portion you want, we make two servings out of this.) Create a hollow in the center and then break one or two eggs into it.

Bake for 15-20 minutes, or until your desired consistency. Serve with a dash of hot sauce.