• 1 Tbsp olive oil
• 1 chorizo, halved, sliced
• 1 small red onion, finely diced
• 425g can baked beans in tomato sauce
• 410g can tomatoes
• 3 tsp sweet smoked paprika
• 1 tsp brown sugar
• 6 eggs
• Flat-leaf parsley sprigs, to serve
• Flat bread, to serve
Preheat oven to 170°C. Put six 1-cup capacity cast iron pans or ramekins in oven to heat up.
Put a large frying pan over a medium heat. Add oil and chorizo. Cook, stirring, for 3 minutes. Add onion and cook for 2 minutes or until onion is just soft and chorizo is lightly browned. Stir in baked beans, tomatoes, paprika and sugar. Cook, stirring, for 5 minutes or until hot.
Spoon mixture into hot pans and make a small well in the middle of each. Break an egg into a small bowl, then pour into a well. Repeat with remaining eggs.
Bake for 10 minutes or until eggwhite is cooked and yolks are still slightly runny. Sprinkle over parsley. Serve with flat bread on the side.