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sarahwalker
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Melt 1-2 tbsp of butter in a non stick pan/ skillet.
Add ½ cup of corn (canned corn/ boiled corn), ¼ cup red , yellow and/or green peppers, finely diced, and 2-3 tsp gochugaru (crushed red pepper flakes).
Cook, stirring frequently for a few minutes until the corn is lightly roasted.
Then stir in ½ tbsp gochujang or any hot sauce of choice, 1 tbsp mayo, and 1 tsp sugar (optional). Mix well so that the corn mixture is evenly coated, then spread it around carving out space for your eggs.
Crack in two eggs and cover until the eggs have almost cooked through.
Add heaps of shredded mozzarella or any melty cheese on top. Cover again and let it cook until the cheese has melted.
Garnish with scallions. Serve hot with toast.