This is a bit of a radical departure for me, in a way, as I have never tried anything like this before, but I will definitely be doing it again! This recipe originates from Chile, and is actually very simple to make with few ingredients, but the end result is very satisfying. I would even consider this for breakfast!
4 large free range eggs
1 medium onion, finely chopped
1 tbs butter
400g frozen or fresh sweetcorn
2 tbs chopped fresh basil
Salt and pepper to taste
1. Preheat the oven to 200C.
2. In a large saucepan, melt the butter and gently sauté the onion for 5 minutes until soft. Add the sweetcorn and milk, bring to the boil and reduce to a simmer.
3. When the mixture is beginning to thicken (approx. 10 minutes), add the basil and season. Add the mixture to a large greased oven-proof dish (or individual bowls if you prefer). Make 4 indentations in the mixture and carefully crack an egg in each. Add a few small dots of butter to the top and bake in the oven for 10 minutes until the eggs white is set but the yolks are still runny.
4. Serve immediately with fresh bread (I also did some paprika-coated baked aubergine slices which went very well with it).