Preheat the oven to 170C/325F/Gas 3.
In a frying pan or shallow pan sweat the shallots, garlic, chorizo and chilli in the olive oil for 2 minutes. Add the capers and vinegar and simmer for 1 minute.
Add the tomato and parsley, bring to the boil and adjust the seasoning. Pour the sauce into a small ovenproof dish. Gently crack the eggs into the sauce, cover with foil and place in the oven for 3 minutes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.