1 tbsp olive oil
1 red onion, finely sliced
1 yellow and 1 red (bell) pepper, seeded and thinly sliced
1 red chilli, diced
75g/3oz chorizo, cubed (optional)
2 x 400g/14oz cans chopped tomatoes
4 large eggs
salt and ground black pepper
3 tbsp chopped fresh parsley
1 Heat the oil in a large frying pan over a high heat. Add the onion, yellow and red peppers, chilli and chorizo (if using) and cook for 5 minutes, stirring, until softened.
2 Reduce the heat, add the tomatoes, season with salt and pepper and simmer for 5 minutes.
3 Use a wooden spoon to make 4 hollows in the tomato mixture and break an egg into each one.
4 Cover the pan and simmer gently for 5 minutes or until the egg whites are just set but the yolks are still runny.
5 Sprinkle with parsley and serve.