⅓ cup roughly chopped pitted black Hojiblanca olives
1 tbsp extra virgin olive oil
1 large peeled red onion, thinly sliced
2 garlic cloves, smashed or finely chopped
1 chopped red bell pepper
½ cup diced chorizo
2 cans (400 ml) chopped tomatoes
1 tbsp tomato puree
½ tsp smoked paprika
Salt and freshly ground black pepper to taste
Additional pitted black Hojiblanca olives to serve
Handful fresh chopped parsley to serve
Crusty bread to serve
1. Preheat the oven to 350ºF. Heat the oil in a non-stick, oven-proof frying pan. Add the onion, and sauté over medium heat for 4 to 5 minutes or until the onion is soft. Add the red bell pepper, garlic and paprika. Continue to cook for 2 minutes.
2. Add the tomatoes, tomato puree, chorizo, and seasoning to taste. Cook over medium heat for 10 to 15 minutes or until mixture begins to thicken. Stir in the olives. Adjust seasoning if necessary.
3. Using the back of a tablespoon, make 4 egg-shaped hollows in the tomato mixture, and break an egg into each one. Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny.
4. Scatter additional pitted black Hojiblanca olives and parsley over the preparation, and serve with crusty bread.