250g Chorizo sausage, sliced
1 clove garlic
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons sherry or red wine vinegar
410g cans of Ardmona diced tomatoes
1 teaspoon baby capers, rinsed (optional)
2 anchovy fillets, chopped (optional)
2-4 eggs depending on fry pan size
Small bunch fresh parsley for garnish
Crusty bread to serve
Pre-heat oven to 190C (170C for a fan-forced oven).
Cook the chorizo in a small ovenproof frying pan over medium heat until the oil is released and the chorizo is caramelised, about 2-3 minutes. Add the eschalots and garlic and saute for a further 2 minutes. Add the paprika, cumin and cayenne pepper and saute for a further minute or until fragrant.
Add the vinegar and deglaze the pan, cooking until the liquid has almost evaporated, about 2 minutes. Add the tomatoes, capers and anchovies (if using), stir well to combine and continue to cook for another minute.
If you want to serve the eggs in individual dishes, transfer the mixture to two 300ml ovenproof dishes, otherwise you can just leave the mixture in the frying pan. Make a small indentation in the mixture in the pan or each dish, and break an egg into it. Bake in the oven for 8-10 minutes, depending on how runny you want your yolk.
Top with some freshly chopped parsley before serving with some chargrilled bread.