Ingredients

1 red capsicum, sliced into strips
1 red onion, peeled, cut into wedges
1 tbsp olive oil
2 Princi Spanish Chorizo Sausages
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp ground cumin
400g Absolute Organic Diced Tomatoes
150g spinach leaves
4 free range eggs

Method

1. Preheat the oven to 200 degrees. Toss capsicum and onion in a little olive oil and place on a baking tray, bake for 20 minutes. Remove and set aside.
2. Meanwhile, heat remaining oil in an oven-proof fry pan or shallow casserole dish over medium – high heat. Fry chorizo until golden. Remove and set aside. Cook garlic and spices in the chorizo flavoured oil for 1-2 minutes, then add tomatoes and cook for 5 minutes.
3. Heat a few tablespoons of water in a small saucepan. Add spinach and cook until wilted – less than a minute. Drain and squeeze out excess water and add to baking tray.
4. Stud the top of the tomato sauce in the pan or casserole dish with fried chorizo, baked capsicum and onion and wilted spinach
5. Use a spoon to make four indentations and crack in the eggs. Place pan in oven and bake for 12 – 15minutes until egg whites have set and yolks are still a little gooey.
6. Serve with toasted sourdough or ciabatta.
7. Enjoy!