Roasted Eggs with Corn

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange four 6-inch cast iron skillet or ramekins on a baking sheet.

   Tip: Using individual skillets ensures even cooking and makes for an elegant presentation.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add diced red onion and minced garlic, sautéing for 2 minutes until fragrant.

   Tip: Don't skip this step—it builds a flavorful base for the corn.

3. 3

   Add fresh corn kernels and diced red bell pepper to the skillet, stirring occasionally for 5 minutes until the corn begins to brown and caramelize slightly.

   Tip: The slight char on the corn adds depth and sweetness.

4. 4

   Season the corn mixture with sea salt, black pepper, smoked paprika, and fresh thyme. Toss well to combine.

5. 5

   Divide the roasted corn mixture evenly among the four skillets or ramekins, creating a small well in the center of each.

   Tip: Leave space in the center for the egg to nestle in without overflowing.

6. 6

   Crack two eggs into each skillet, being careful to keep the yolks intact. Season the eggs lightly with additional salt and pepper.

   Tip: For runny yolks, avoid breaking them when cracking into the hot pan.

7. 7

   Transfer the skillets to the preheated oven and roast for 10-12 minutes, until the egg whites are set but the yolks remain slightly soft.

   Tip: The cooking time varies based on oven temperature, so start checking at 10 minutes.

8. 8

   Remove from the oven and drizzle each skillet with fresh lime juice. Garnish generously with chopped cilantro.

   Tip: The lime juice adds brightness and cuts through the richness of the roasted vegetables.

9. 9

   Serve immediately while the eggs are still warm, scooping the eggs and corn together onto serving plates or eating directly from the skillet.

   Tip: This dish is best enjoyed hot, so have diners ready when it comes out of the oven.