Wash the red peppers, remove the seeds and cut into small dice. Cut the chorizo and the tomato into small dice. Peel and finely dice the onions. Finely dice the chilli, leaving the seeds if you like a good amount of spice.
Heat a saucepan over a medium heat. Add the chorizo and allow the heat to draw the fat from the meat. Add the onion, tomato and red pepper and cook for 4-5 minutes to allow the onion to soften and then add the beans. Reduce the heat and then cook for 20 minutes or until you have a thick sauce.
Divide the sauce into individual mini casserole dishes or cocottes laid out on a baking tray. Crack two eggs on top of the tomato mixture in each cocotte and add a pinch of salt to the yolks. Bake in the oven for 15-20 minutes until the whites are set. Serve with toast or crusty bread and enjoy immediately.
«For a vegetarian alternative, replace the chorizo with a pinch of cayenne pepper and smoked paprika.»