Heat the oil in a pot over medium heat.

Add the onions and cook for 2 minutes until they soften.

Add the tomatoes and green bell peppers.

Season with a pinch of salt and black pepper, then stir.

Cook for 2 minutes, then add the corned beef and stir.

Cook for 5 minutes, then transfer the mixture to a casserole dish.

Crack the eggs on top and sprinkle lightly with salt and black pepper.

Bake in the oven until the eggs on top are set.