Heat half of the oil in a large frying pan over medium heat. Add chorizo slices, cook for 2 minutes each side until crispy. Remove to a plate.

Using remaining oil in the pan, add onion and garlic, cook for 5 minutes, or until soft. Stir in paprika and ham, cook 1-2 minutes until ham changes colour.

Add tomatoes and capsicum and stir to combine. Break up tomatoes with the end of a spatula. Bring to a boil. Reduce heat to medium. Cover, cook for 10 minutes, or until mixture thickens and tomatoes start to become pulpy. Stir in beans and peas.

Break the eggs on top of sauce. Press the chorizo around the eggs. Cover and cook over a medium heat for 8 minutes until the whites are set and yolks soft.

Scatter over the parsley. Serve with chargrilled garlic bread.