1 tbsp oil
2 chorizos, skin removed, finely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, deseeded, chopped
1 green capsicum, deseeded, chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoky paprika
800g chopped italian tomatoes
salt and pepper, to season
¼ cup parsley leaves, chopped, to serve
1 Preheat oven to 180C. Heat 2 tsp of the oil in a frying pan over medium heat. Add chorizo and cook until golden. Transfer to a bowl. Add remaining oil, onion, garlic and capsicums to pan.
2 Cook for 4 minutes. Add cumin, coriander and paprika. Stir and cook for 1 minute or until aromatic. Return chorizo to pan with tomato and bring mixture to the boil. Reduce heat and simmer for 2 minutes. Season with salt and pepper.
3 Spoon mixture into 4 1-cup ramekins. Break an egg into each ramekin. Bake for 15 minutes or until eggs are just set. Sprinkle with parsley. Serve.