Start by frying the diced onion over a medium to high heat for 2-3 minutes, until it starts to soften.

Add the chorizo and cook for 2 minutes to release the flavour.

Add in the diced pepper and carry on cooking for 1 more minute stirring occasionally.

Now add in the chopped garlic and chilli followed by the cumin and smoked paprika.

Stir and cook for one minute before pouring in the chopped tomatoes then adding the tomato pureé.

Season with salt and pepper and then add the soft brown sugar.

Simmer over a medium heat for 10-15 minutes until the sauce has thickened up.

Make a 'pocket' in the sauce for each egg, then add an egg into each pocket.

Cover the pan with a lid or with tin foil, then simmer for 6-8 minutes, or until the eggs are cooked.

Finish with a scatter of fresh parsley. Serve with toasted sourdough.