1 Tbsp olive oil
2 onions, sliced
2 tsp smoked paprika
2 garlic cloves, minced
100g spicy chorizo, sliced
½ cup / 125ml Staffords VIP Sauce
1 x 400g tin Italian chopped tomatoes
100g cherry tomatoes, sliced in half
3 large free-range eggs
Salt and pepper, to taste
Fresh parsley, to serve
Fresh dill, to serve
150g labneh, to serve
French baguette, to serve
Preheat oven to 220˚C.
Heat the oil in a large oven safe frying pan / cast iron pan and add the onions.
Fry for a few minutes until starting to soften.
Stir in the paprika and garlic and cook for 2 minutes.
Add the chorizo and turn up the heat, allowing the sausage to get some golden crispy bits on the edges.
Add the VIP sauce and stir to combine, then add the chopped tomatoes.
Turn down the heat and simmer for 10 minutes until the sauce thickens.
Stir the cherry tomatoes into the sauce and season well.
Make 3 indentations in the sauce, then crack an egg into each.
Place the pan into the hot oven for 7-10 minutes, until the whites are set but the yolks are still runny.
Scatter over fresh parsley and dill.
Serve with crusty bread and labneh.