Place a solid pan over a high heat and add the oil.
1 tbsp olive oil
When the oil is hot, add the onions and fry for 2 – 3 minutes until they are lovely and soft.
1 medium onion
Add the garlic, peppers, ginger and chilli and stir to combine. Continue to cook for a further 5 minutes or until everything has softened. Don’t forget to stir frequently so nothing sticks.
2 cloves garlic, ½ large red chilli, ½ medium red bell pepper, ½ medium yellow bell pepper, ½ inch ginger
Turn on your oven an preheat to 190C/375F/Gas Mark 5.
Add the sweetcorn and tomatoes and stir again before adding the sliced basil and coriander.
½ cup sweetcorn, 4 large tomatoes, 6 leaves basil, 1/3 bunch coriander
Finally add the sherry vinegar for that crispness and stir for a final time.
2 tbsp sherry vinegar
Pour everything into an ovenproof serving dish.
Using the back of a spoon, depress the filling in 4 places and crack an egg in each one.
4 large eggs
While its not traditional, sprinkle the grated cheddar over the dish but lightly on the eggs.
100 g cheddar
Season with salt and black and add to the middle shelf of the oven for 10 – 12 minutes or until the eggs are cooked to your preference.