Egg and Chorizo Bake

Directions

1. 1
   Preheat the oven to 200C/180C Fan/Gas 6.
2. 2
   Cook the chorizo in a dry nonstick pan until the fat starts to run out.
3. 3
   Transfer to a plate using a slotted spoon, leaving the fat in the pan.
4. 4
   Add the onion to the pan and cook until it's soft and starting to brown.
5. 5
   Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
6. 6
   Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
7. 7
   Stir in the chorizo, spoon into four individual ramekins and make a hollow on the surface for the egg.
8. 8
   You can also make this in a large baking dish and make four hollows on the surface.
9. 9
   Break an egg into each hollow.
10. 10
    Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolks are still soft.