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  • 2 tablespoons butter or olive oil
  • 1 cup corn (from about 1 ear)
  • 1 cup shell beans (any combination of frozen lima beans, soy beans, or fava beans)
  • salt, to taste (about 1/4 teaspoon)
  • 2 cloves garlic, crushed through a press or finely minced
  • 14.5 ounce can diced tomatoes
  • 4 eggs
  • optional: chopped cilantro or parsley to garnish
  • for serving: pita bread or toast


  1. Place a skillet over medium-high heat and add the butter (or olive oil). Once it melts, add the corn, beans, and salt to taste. Cook, stirring occasionally, for 3 to 5 minutes until everything lightly browns.
  2. Reduce the heat to medium and add the garlic. Stir together for about 30 seconds, and then add the diced tomatoes.
  3. Stir and cook everything for 3 minutes, just until the tomato sauce thickens slightly.
  4. Use the back of your wooden spoon to make four little indentations for the eggs. Crack 1 egg into each indentation. Season with some salt, to taste. Immediately cover, and cook for about 4 minutes for runny egg yolks, or 5 minutes for soft-set, custardy, slightly runny egg yolks.
  5. Check the eggs by poking the white near the yolk with a knife and gently poking the yolk with your finger. If the whites do not ooze and the yolk still feels jiggly, they should be perfect. Once they are done, serve immediately. If the whites are not set, continue cooking them covered, checking every 45 seconds to see if they are done.
  6. Garnish with some chopped cilantro or parsley and serve with bread on the side