Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Potatoes; cook -- dice |
| 1 large | Onion |
| 3 mediums | Tomatoes |
| 1 can | Corned beef |
| 4 \N | Bell peppers |
| 4 \N | Eggs |
| \N \N | Olive oil |
| \N \N | Salt & pepper to taste |
Brown onions and potatoes in oil. Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain.
Fill peppers almost to the top with corned beef mixture. Bake at 350~ for 20 minutes. Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.
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