January 2008 - our hens are producing so many eggs that I had to look out a new egg recipe.  I found this one tasted even better than it sounds.

Eggs Flamenco

4 large free range eggs

30ml/2 tbsp olive oil

1 onion, sliced

2 garlic cloves, crushed

1 red pepper, de-seeded and chopped

4 plum tomatoes, skinned and sliced

100g/4oz mushrooms, wiped and finely sliced

salt and pepper

15ml/1 tbsp chopped fresh parsley

1 x 198g can sweetcorn, drained 

Preheat oven to 180°C/350°F/gas 4. 

In a large frying pan heat the olive oil, add the onion and garlic and saute until soft but not brown. Add the pepper to the pan and fry for a further 10 minutes. 

Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweetcorn and remove the frying pan from the heat. 

Pour the mixture into an ovenproof baking dish. Using the back of a spoon make 4 small depressions in the vegetable mixture. Break an egg into each depression, place the dish in the oven and bake for 20 minutes or until eggs have set. 

Serve hot with bread. 

Time saving hints: I used "very lazy" garlic and replaced the plum tomatoes with a well drained can of chopped tomatoes.  That meant I added the mushrooms to the frying pan for a while, before adding the tomatoes, parsley, sweetcorn and seasoning.  I also was lacking in fresh parsley so I used fresh chives and basil instead.