¼ cup olive oil
2 peppers, any colour, thinly sliced
1 medium white onion, thinly sliced
100g cooking chorizo, sliced
2 beefsteak tomatoes, cut into wedges
2 garlic cloves, crushed
1 teaspoon Worcestershire sauce
1 small sprinkle of chilli flakes
2 teaspoons smoked paprika
Sea salt & freshly ground black pepper
3 large free-range eggs
¼ cup grated Parmesan (about 28g)
¼ cup fresh parsley leaves
Toasted sour-dough bread (for serving)


Heat oil in a large heavy pan over medium heat. Add peppers and onion and cook for 8-10 minutes, stirring occasionally until softened and just beginning to brown.

Add chorizo, tomatoes, garlic, Worcestershire sauce, chilli flakes, and paprika to pan. Reduce heat to medium-low and continue to cook for 15 minutes, stirring occasionally until vegetables are very soft and liquid is thickened. Season with a little salt and pepper.

Preheat oven to 180ºC. Transfer pepper mixture to a 13×9” baking dish. Using the back of a spoon, make 3 evenly spaced divots in mixture. Crack 1 egg into each, top with Parmesan and season with a touch more salt and pepper.

Bake for 15-18 minutes, rotating dish halfway through until Parmesan is melted and egg whites are almost set but yolks are still runny.

Sprinkle fresh parsley over the dish and serve with toast (yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)