Salt flakes and freshly ground black pepper, to taste
4 eggs
1/4 teaspoon smoked paprika
Thick chunky toast, to serve
Method
Pre-heat oven to 180°C. Heat oil in a small frying pan over medium heat. Add chorizo and cook until crisp, remove and drain on paper towel
Add onion to pan and cook for 2-3 minutes until softened. Stir in tomatoes, vinegar and oregano
Return chorizo to the pan and bring to the boil, reduce heat to a simmer and cook for 2-3 minutes until liquid has reduced. Season to taste
Divide tomato mixture between individual serving dishes, make a hollow with the back of a spoon and crack two eggs into each. Bake for 18-20 minutes until whites are cooked and yolks still runny
Serve sprinkled with paprika and accompany with thick toast
