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Heat 2 tsp oil in a medium frypan over a medium-high heat. Add chorizo. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain.
Return frypan to medium-low heat. Add 2 tsp oil, onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add cumin, paprika, coriander and tomato paste and cook, stirring, for 2 minutes or until fragrant. Add tomato, vinegar and honey and cook, stirring occasionally, for 10 minutes or until mixture has reduced and thickened.
Meanwhile, heat remaining oil in a large frypan over medium-high heat. Add eggs and fry for 2-3 minutes until whites are set, but yolks are still soft.
Add beans and chorizo to the tomato sauce. Cook for 5 minutes or until heated through. Season with salt flakes and freshly ground black pepper.
Arrange fried eggs on chorizo mixture and top with eschalot and parsley. Drizzle with oil and serve with lemon and toasted sourdough.