Crisp the diced chorizo in a pan over medium-high heat
Add onion and red pepper. Sauté for 2–3 mins until softened
Stir in garlic purée, smoked paprika, chilli, salt, and pepper
Add tomato purée, passata, and diced tomato. Let simmer for 4–5 mins
Create 4 pockets in the sauce and crack in the eggs
Cover and cook until eggs are set to your preference (usually 5–7 mins)
Top with crumbled feta and coriander. Let sit for a few mins before serving
Optional: Toast some sourdough for dipping
