To begin making the Baked Eggs in Mexican Corn Cup Recipe, we will first roast the corns in a skillet.

Heat a teaspoon of oil in a cast iron skillet over medium heat. Roast the corn kernels till soft and brown marks start appearing on the corn kernels. Turn off the heat. Set aside in a bowl till required. 

Next sift the flour and semolina together in a large mixing bowl. Add salt, pepper, parsley and jalapeno along with roasted corn and chopped garlic. 

Add the tomato salsa to bind the mixture. If you think its not coming together use a tablespoon or so of cold water. No need to knead the dough. It should just come together. 

Preheat you oven at 180 C. Grease a muffin pan with little oil or butter.

In a greased muffin pan now line this mixture in a 1/4 inch thick layer.

Gently press the mixture towards the base of the muffin mould to form a crust like shape. Bake the corn shells at 180 C for about 15 mins, till it feels set. 

Once baked bring the muffin tray out of the oven. Break one egg in each corn cup. Sprinkle salt and pepper on each egg as per taste. Bake once again for 10 minutes or till the egg is baked as per your preference. 

Let the Baked Eggs in Mexican Corn Cup cool in the wire rack for few minutes before removing from the muffin tray. 

Serve Baked Eggs In Mexican Corn Cup along with Quick Strawberry Yogurt Smoothie for a healthy breakfast.