Baked eggs with chorizo, tomato, peppers and spinach

This is a great one-pot job for a lazy breakfast or brunch. Cooking chorizo (or parrilla chorizo, as it’s known in Spain) is best for this recipe. Only semi-cured, it needs to be cooked, releasing all its smoky-porky goodness and melting into the tomato sauce as it goes. Serve this with some toasted sourdough for dipping.

Serves 4

1 large onion, finely chopped

2 large garlic cloves, finely chopped

1 large red (bell) pepper, deseeded and roughly chopped

150g (5½oz) spicy cooking chorizo, roughly chopped

700g (1lb 8oz) very ripe tomatoes, roughly chopped

1 large handful young spinach leaves

4 free-range eggs

olive oil, for cooking

sea salt and black pepper

Light and set the barbecue for direct/indirect cooking.

Place a medium-sized ovenproof frying pan or flameproof casserole on the grill in the direct heat zone. Add a lug of olive oil and cook the onion and garlic, without colouring, for 3–4 minutes. If the pan gets too hot, move it off the direct heat zone to control the temperature. Next add the pepper and chorizo and cook for 3–4 minutes until the chorizo has softened and released its paprika-rich juices.

Add the tomatoes and move the pan to the indirect heat zone. Close the lid and cook slowly (the temperature inside the barbecue should be about 200°C/400°F) for about 30–35 minutes, stirring occasionally, until reduced and thickened.

Check the seasoning and adjust as needed, then stir in the spinach. Use the back of a spoon to make 4 hollows and crack in the eggs. Close the lid of the barbecue and cook for 4–5 minutes or until the egg whites are just set but the yolks are still runny. Season the eggs with salt and pepper. Serve immediately.