- 2 tbsp. olive oil
- 1/2 c. red onion, finely diced
- 3 garlic cloves, minced
- 2/3 c. whole corn kernels, rinsed and drained
- 1 whole chipotle pepper in adobo sauce, chopped
- 1-2 tsp. adobo sauce
- 7 oz. tomato juice or sauce, must be somewhat liquified for poaching the eggs
- 1 tsp. Worcestershire sauce
- fine sea salt, to taste
- freshly cracked black pepper, to taste
- 1/2 c. ricotta or labneh
- 4 whole eggs
- 1 tbsp. fresh parsley or microgreen, chopped
- 2 tbsp. chopped nuts (optional)
- 1/2 lime, juiced over top to finish, serve with lime wedges
1. Preheat the oven to 420˚ F
2. In an oven-proof frying pan, skillet, or ceramic pan heat the oil over medium fire and cook the onion and garlic until fragrant, about 2-3 minutes. Add in the corn and stir to combine. Next, add the chipotle pepper, adobo sauce and continue cooking for another minute.
3. Pour in the tomato juice and Worcestershire sauce. Season with salt and pepper, and do a taste check. Adjust seasonings as needed. Bring to a gentle boil, reduce heat to low, and simmer until the sauce has somewhat thickened (about 2-3 minutes). In the mean time, add small dollops of the ricotta or labneh to the pan. Turn off the heat, crack in the eggs and immediately pop the entire thing into the oven.
4. Bake until the egg whites have set but the yolks are still runny, about 5-7 minutes. Sprinkle with microgreens, the toasted nuts, and squeeze the lime over everything. Serve with toasted french bread or pita, for dipping.