Simple baked Mediterranean eggs

Instructions

1. Heat a large deep frying pan over high heat. Add chorizo and onion and cook, stirring, for 2–3 minutes or until chorizo is crisp and onion has softened.
2. Reduce heat to medium, then add crushed garlic and chilli flakes and cook for 30 seconds or until fragrant. Stir in tomato with roasted capsicum and ½ cup (125ml) water and bring to the boil. Reduce heat to medium-low, then simmer, uncovered, for 10 minutes or until sauce thickens.
3. Using a spoon, make 4 indentations in tomato mixture. Crack 1 egg into each indentation and cook, covered, for 1–2 minutes or until egg is just set. Sprinkle chopped parsley over pan, then serve baked eggs immediately.