Ingredients
• 1 Tbsp olive oil
• 1 brown onion, finely chopped
• 1 clove garlic, crushed
• 1 long red chilli, deseeded, finely chopped
• 1 chorizo, finely chopped
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 2 x 400g cans chopped tomatoes
• 1½ Tbsp caster sugar
• 1 tsp sea-salt flakes
• 6 eggs
• Pistachio dukkah, to serve
• Finely chopped flat-leaf parsley, to serve
• Sliced baguette, to serve
Method
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Preheat oven to 180°C. Put six ¾-cup capacity ovenproof ramekins on an oven tray. Heat oil in a large frying pan over a medium-high heat. Add onion, garlic and chilli and cook, stirring, for 1 minute. Add chorizo and cook for a further 2 minutes or until onion is soft. Add cumin and paprika and cook for a further 30 seconds.
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Add tomatoes, sugar and salt and bring to the boil. Reduce heat to low and cook for 5 minutes or until sauce is thickened.
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Spoon sauce evenly among prepared ramekins. Carefully crack an egg into centre of each. Bake for 12 minutes or until whites have set and yolks are still soft.
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Sprinkle each with dukkah and parsley and serve with sliced baguette.
