Baked eggs with chorizo, spiced tomato concasse & black olives

Method

For the tomato concasse, add the oil to a frying pan over medium heat and cook the onion until softened but not coloured, about 3–4 minutes. Add the paprika and cook for a further 2 minutes. Add the tomato paste and cook for 2 minutes. Add the chopped tomato, bring to the boil, then lower the heat and simmer for 5 minutes. Season to taste. Set aside. Preheat the oven to 220°C. Place four small (300 ml) cast-iron cocottes in the oven for 10 minutes. Transfer the cocottes to the stove top over medium heat. Divide the spinach between the cocottes and break three eggs into each cocotte. Top with the chorizo and olives and add 1½ tablespoons of the tomato concasse to each cocotte. As the eggs start to cook, use a spoon to pull the egg from the side of the dish so that it falls back into the mix. Take care not to break the yolks. Transfer the cocottes to the top shelf of the oven set to grill function, and cook for 3 minutes or so, to cook through and to colour. The dish is ready when the egg whites have only just cooked and the yolks are still runny. Add some aïoli and scatter over some parsley and slivered toasted almonds. Serve with crusty baguette or buttered toast.