Step 1

Preheat oven to 200C (180C fan-forced). Toss capsicum and onion in a little olive oil and place on a baking tray. Bake for 20 minutes.

Step 2

Meanwhile, heat remaining oil in an oven-proof frypan or shallow casserole dish over medium-high heat. Fry chorizo until golden. Remove and set aside. Cook garlic and spices in the chorizo-flavoured oil for 1-2 minutes, then add tomatoes and cook for 5 minutes.

Step 3

Heat a few tablespoons of water in a small saucepan. Add spinach and cook until wilted - less than a minute. Drain and squeeze out excess water.

Step 4

Stud the top of the tomato sauce with fried chorizo, baked capsicum and onion and wilted spinach. Use a spoon to make four indentations and crack in the eggs. Place pan in oven and bake for 12-15 minutes until egg whites have set and yolks are still a little gooey.

Step 5

Serve with toasted sourdough or ciabatta.