Spanish Eggs

Method

1. 1Preheat oven to 200C.
2. 2In a non-stick frypan, (we used a suitable one to go into the oven), heat olive oil and sauté onion & chorizo for 5 minutes. Add red kidney beans then paprika, cumin and rosemary. Stir for a couple of minutes then add the canned tomato and water bringing the heat down to a simmer. Season with salt and pepper and cook 5 minutes.
3. 3If you are using a pan that can go into oven, crack 2 eggs into beans and cover with foil and place into oven.  Otherwise use a small oven proof dish, transfer beans to dish and crack eggs on top.
4. 4Cook for 15 minutes or less if you like runny eggs. Take off foil half way through.
5. 5Place on table to serve.