Flamenco eggs

A colourful, spicy dish great for mid-week suppers or a weekend brunch.

Flamenco Eggs
serves 4

80g sliced chorizo
1 red onion, chopped
2 peppers (1 red, 1 yellow) deseeded and chopped
400g can chopped tomatoes
4 large eggs

Preheat the oven to 200c/gas 6. Cook the chorizo and onion in a non-stick pan. Add the peppers, cook for 3 minutes then add the tomatoes. Season and heat through. Divide between 4 individual ovenproof dishes and make a hollow in the vegetables.

Break an egg into each hollow and then bake for 10 minutes until the egg whites are set.