Spanish eggs

Ingredients for 4 servings:

• 4 tomatoes
• 200 g corn
• 1 red bell pepper(s)
• 1 onion(s)
• 4 eggs
• 2 garlic cloves
• 100 g sausage, chorizo ​​(spicy Spanish paprika sausage)
• 4 tbsp olive oil
• Salt
• Cayenne pepper
• e.g. Tabasco

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

simple but impressive starter with tapas character

Peel and deseed 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. The skin will now peel off easily. Then halve the fruit and scoop out the seeds with a teaspoon). Now finely dice the tomatoes, bell peppers, chorizo, and onions. Press the garlic through a garlic press. Sauté the onions and garlic over low heat, stirring until translucent. Then add the bell peppers and diced chorizo, and sauté for another 10 minutes over low heat. Then add the tomatoes and corn, season with salt and cayenne pepper. Add a little Tabasco if desired. Then remove the pan from the heat and divide the mixture between 4 small, oven-safe bowls (approx. 6-8 cm in diameter) and use the back of a spoon to make a well in the center. Crack an egg into each indentation and add it (the yolk should remain intact for a nicer appearance!). Bake the bowls in an oven preheated to 180°C for 15-20 minutes, until the eggs are set. Serve while still hot.