Instructions

1. Thinly slice the onion and garlic.
2. Cut the pepper and courgette into small pieces.
3. Heat the oil in a pan over medium heat. Add the onion and sauté for 5 minutes, then add the garlic, courgette and pepper.
4. Sauté for another 5 minutes, then stir in the spices and add the tomatoes.
5. Add a drop of water, season with salt and pepper.
6. Put a lid on and gently cook for 10 minutes or so, until the tomatoes have just softened.
7. Add the corn and your greens. Cook for another 5 minutes.
8. Make four little wells in the ratatouille and carefully crack the eggs into them.
9. Put the lid on and cook for 2-5 minutes, depending on how you like your egg. If you like it runny, 2-3 minutes should be enough.
10. Serve immediately.