Flamenco Eggs

From Tapas, my idea of a good brunch. Posted for ZWT3

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 1  onion, thinly sliced
• 2  garlic cloves, finely chopped
• 2  small red bell peppers, seeded and chopped
• 4  tomatoes, peeled, seeded and chopped
• 1  tablespoon  chopped fresh parsley
• 1 (7 ounce) can canned corn kernels, drained
• 4  eggs
•  salt
•  cayenne pepper

Directions

1. Preheat oven to 350°. Heat the olive oil in a large skillet. Add onion and garlic and cook over low heat for 5 minutes. Add peppers and cook 10 minutes longer. Stir in tomatoes and parsley, season to taste with salt and cayenne pepper. Cook 5 minutes longer. Stir in corn kernels and remove the skillet from heat.
2. Divide the mixture between 4 individual ovenproof dishes. Make a hollow in the surface of each using the back of a spoon. Break an egg into each depression.
3. Bake for 15-25 minutes or until the eggs have set. Serve hot.