Eggs with tomatoes and corn

August 1, 1:40 PMDC Cooking ExaminerOlga Berman

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the DC Cooking Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

This is a super quick recipe idea you can make for a weekend breakfast or brunch. This recipe is ideal any time of the year and can be made with either fresh tomatoes and corn or canned vegetables. It takes just a few minutes to put together and is full of flavors.

Ingredients

2 teaspoons olive oil

2 garlic cloves, sliced

1/3 red onion, chopped

1 can corn, drained

2 cans diced tomatoes, chopped

6 eggs

salt & pepper to taste

parsley, finely chopped

Directions

1. In a pan heat the oil. Add garlic and onion and saute till they have softened.

2. Add corn and saute for 2-4 minutes to get some color on the corn.

3. Add tomatoes, combine with the rest of the ingredients. Season with salt and pepper and cook for a few minutes.

4. Make six small wells in the vegetable mixture. Carefully break the eggs, one at a time, and drop them into the wells. Season the eggs with salt and pepper.

5. Cover the pan and cook 3-5 minutes depending on how you want your eggs to be done.

6. Serve sprinkled with parsley.