Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds.
- Cook the diced tomatoes for 3-4 minutes, until softened.
- Add the corn and cook for about 2 minutes, or until heated through and tender. Allow additional time if needed for fresh or frozen kernels
- Season with salt and black pepper.
- Create four small spaces in the vegetable mixture.
- Crack an egg into each space.
- Cover the skillet and cook gently until the whites and yolks are firm, reducing the heat if the vegetables begin to catch
- Remove from heat.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Use fresh, frozen, or canned corn. Drain canned corn well, and check fresh or frozen kernels for tenderness before adding the eggs.
• Cook the tomatoes until softened so they form the vegetable base. Stir occasionally to prevent sticking.
• Make four spaces in the vegetables and add one egg to each.
• Cover the skillet to help the egg tops cook. Reduce the heat if the mixture catches on the bottom.
• Cook ordinary shell eggs until both whites and yolks are firm. Use pasteurized shell eggs if offering a softer-yolk version.
• Add the parsley after cooking and serve immediately. Toasted bread or pita is an optional accompaniment and is additional to the stated nutrition.