Preheat oven 220°C/200°C (fan-forced). Heat half the oil in a large deep ovenproof frying pan over high heat. Cook chicken and chorizo, turning, for 3-4 minutes or until browned. Remove from pan

Heat remaining oil in same pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 3-4 minutes or until onion is softened. Add rice, garlic, paprika and oregano and cook, stirring, for 1 minute or until fragrant.

Add tomato passata and stock. Bring to the boil. Remove from heat. Stir chicken and chorizo into rice. Cover with lid. Transfer to oven. Bake for 15 minutes

Remove dish from oven. Crack eggs over rice mixture. Cover with lid. Return to oven for 8-10 minutes or until rice is tender and egg whites are set

Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Scatter peas and parsley over rice. Serve with lemon wedges and crusty bread