75g pitted black Spanish olives e.g. Hojiblanca or Cacereña, roughly chopped
1 tbsp Spanish olive oil
1 large red onion, peeled and thinly sliced
2 cloves of garlic, crushed or finely chopped
1 red pepper, de-seeded and roughly chopped
½ tsp pinch of smoked paprika
100g chorizo, diced
2x 400g can chopped tomatoes
1 tbsp tomato puree
4 medium eggs
Handful fresh parsley, chopped
Salt and freshly ground black pepper to taste
Crusty bread to serve
Prep: 15 mins
Cook: 25 mins
Preheat the oven to 200C/ 180C fan/ gas mark 6. Heat the heat the oil in a non-stick, oven proof frying pan. Add the onion and sauté over a medium heat for 4–55 minutes or until the onion is soft. Add the pepper, garlic and paprika continue cook for 2 minutes.
Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.
Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow. Transfer the pan to the preheated oven for 10minutes or until the eggs are set but the yolk is still runny.
Scatter over the parsley and serve with crusty bread.
Cooks tip: To make this a more substantial meal and boost the fibre content add a can of chickpeas.