Slice off the stem and bottom of the red pepper. Remove the seeds and white membranes.

Cut the pepper into quarters and place it on a baking sheet lined with parchment paper, cut side up.

Preheat your oven to broil mode at 200°C (about 392°F) and position the baking sheet as close to the broiler as possible. Broil the pepper for around 15 minutes.

Once the pepper is roasted, let it cool, and then remove the skin.

Chop the roasted pepper into small pieces.

Wash and score the tomatoes, then peel them. Dice the tomatoes into small chunks.

Peel and finely slice the red onion and green onions.

In a sauté pan, heat a bit of olive oil over medium heat. Add the chopped bell pepper, tomatoes, onions, bay leaves, dried thyme, salt, and pepper. Cook for about 10-15 minutes until everything is tender.

If using, add the corn to the mixture. Make four small wells in the sauté and gently crack an egg into each well.

Cover the pan and let it cook until the egg whites are set but the yolks are still runny.

Serve the sauté warm with toasted bread on the side.