1 small brown onion, finely sliced
1 clove garlic, crushed
1 chilli, seeds removed and sliced finely
6 kalamata olives, pitted
1/2 red capsicum, finely sliced
1 chorizo sausage, poached in water for five minutes
2 large free range eggs
6 corriander sprigs, fresh
1 tin tomatoes, crushed
1 tbs Greek yoghurt
Extra corriander leaves for garnish
Put a tablespoon of olive oil in a pan and saute the onion, garlic, chilli and red capsicum, set aside.
Slice the poached chorizo thinly, on an angle, and then saute in tis own fat until crispy.
Add the chorizo to the sauteed vegetables with the pitted olives and tinned tomatoes. Add some torn corriander leaves and simmer the mixture for five minutes.
Season to taste with salt and pepper.
Distribute the warm tomato mixture into two small clay pots. Break an egg on top, and cover the pots with lids.
Pre heat oven to 200C and bake the eggs for 20 minutes. Be careful not to overcook. The whites should be cooked, but the yolk runny.
garnish with a dollop of yoghurt and a small, thinly sliced spring onion with a few extra corriander leaves. Serve.