Directions

1. Preheat the oven to 190°C.

2. Heat the olive oil over a gentle heat and add the shallots / leeks, garlic & chorizo (or halloumi).

3. Cook gently to soften the shallots for 2-3 minutes, turn the heat up and then add the courgette and pepper. Fry for 3-5 minutes and then add the tin of chopped tomatoes plus half a can of water. Stir and bring to boil over a medium / high heat.

4. Once up t temperature, reduce the heat, add the spices and seasoning, stir and cover. Allow to cook for 10-15 minutes over a low heat.

5. Transfer the mix to a large oven proof dish or into 4 individual dishes and evenly spread the mix.

6. Create dips in the mix and crack an egg in so the yolk sits in the dip - the white of the egg will sit on top.

7. Repeat for all eggs and pop in the oven for 15-20 minutes.

8. Remove from the oven, add the grated manchego and return to the oven for a further 5-10 minutes.