Use a wide pan
Sweat off 1/2lb of rough chopped cooking chorizo with an onion and lots of garlic and add a tin of chopped tomatoes. Add a tbsp of sweet smoked paprika. a good slug of lea & perrins, a good pinch of chilli flakes and dried oregano, a pinch of sugar. Season. Reduce so its a bit sticky.
Basically you've made a thick, spicy tomato sauce with meaty chunks
Add chopped aubergine ( eggplant) and simmer for 10 mins lid on. Add courgette (zucchini), red pepper and simmer for 5 mins. Add lots ofbaby spinach then quickly make 4 indents and crack an egg into each one. sprinkle with a 50:50 of mature cheddar and parmesan Lid on again till the cheese is melty and the eggs are still a wee bit wobbly.
You can make it in individual coccotte dishes, but we all like 2 eggs each so the big pan works best with garlic bread and rocket and red onion salad.
Its a lovely dish to serve for up to 6 people using the sauté pan. we just stick it on the table so you can help yourself. Up the recipe to 1lb of chorizo and use 12 eggs.