Egg and Chorizo Bake

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.

* Per serving · 4 servings · Values may vary.