1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: Place a large non-stick frying pan over a high heat. Add the chorizo slices and cook until crispy on both sides, then remove and drain on kitchen paper.

3: Place the pan back on the heat and spray a few times with oil. Add the onion and cook for 4–5 minutes until softened. Add the garlic and peppers and cook for a further 5 minutes or until the peppers are softened.

4: Stir in the paprika and cook for 1 minute, then stir in the tomato purée and cook for 2 minutes. Add the chopped tomatoes, pinto beans and black olives. Stir well and bring to a simmer, stirring occasionally. Cook for 10 minutes or until slightly thickened.

5: Stir in the spinach, cook briefly until just wilted and season with salt and pepper to taste.

6: Divide the mixture between 4 ovenproof dishes and stand them on a baking tray. Create a little well in the middle of each one, crack in an egg and sprinkle it with salt and pepper and a little grated cheese.

7: Bake in the oven for 5 minutes then take out the tray and tuck 3 slices of crispy chorizo into the sauce around each egg. Bake for a further 5–7 minutes or until the white of the egg is cooked completely and the yolk is soft. Sprinkle with the chopped parsley and serve at once, with wholegrain toast