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Preheat the oven to 220°C fan-forced (240°C conventional).
For the concassé, add the oil to a frying pan over medium heat and cook the onion until softened but without any colour, about 3–4 minutes.
Add the paprika and cook for 2 minutes.
Add the tomato paste and cook for 2 minutes.
Add the tomato, bring to the boil and simmer for 5 minutes. Season to taste.
Preheat the cocottes in the oven for 10 minutes.
Divide the spinach between the preheated cocottes and crack in the eggs (3 per cocotte).
Top with the chorizo and olives and add 1½ tablespoons of the concassé to each.
As the eggs start to cook in the hot cocottes, use a spoon to pull the egg from the side of the dish so that it falls back into the mix. Take care not to break the yolks.
Bake from 5–7 minutes until the whites are firm and the yolks are still runny.
Scatter over some parsley and serve with some crusty bread or buttered toast.