Method
Step 1
Heat the oven to 180°
Step 2
In an oven-safe frying pan or skillet, heat one tablespoon of olive oil over a medium heat.
Step 3
Once evenly heated, add the onion (approx. ½ small onion) and garlic and sauté for two minutes. Add the chorizo and capsicum (approx. ¼ medium fruit), then cook for another 2-3 minutes or until the capsicum is soft and the onion translucent.
Step 4
Pour in the canned tomatoes. Season with sea salt, black pepper and paprika; then stir through.
Step 5
Bring to the boil, then reduce to a simmer for 4-5 minutes. Stir through the spinach (approx. 1 cup shredded) for a minute before removing from the heat, so it’s just wilted.
Step 6
Remove from the stove and use a wooden spoon or spatula to create two indents. Gently crack the eggs into them and transfer the entire dish to the oven. Cook for 10-12 minutes, or until eggs are done to your liking.
Step 7
Serve with a big dollop of sour cream and the fresh herbs.