Method:

FOR EACH SERVE

Heat 20ml Always Fresh Olive Oil in a small cast iron pan or cazuela dish and fry 40g chorizo until golden.

Add 200ml Riviana Italian Chunky Crushed Tomatoes and 10g En Place Salsa Piccante and simmer.

Make indents in the sauce and crack two eggs into them. Simmer covered for 5-10 minutes, until eggs are done to your liking.

Sprinkle with paprika and parsley and serve with toasted baguette.