Serves 4

2 tsp tomato puree (optional)
4 tbsp double cream
Salt, freshly ground black pepper and sugar
16 thin slices of chorizo, 2cm ( 3/4 in) in diameter
8 eggs
2 generous tbsp grated cheese, such as Gruyere or Cheddar

1 Preheat the oven to 2300C (4500F), gas mark 8.

2 Mix the tomato puree (if using) with the cream and season with salt, pepper and a pinch of sugar. Spoon half of the cream mixture into the base of two ovenproof cups, bowls or ramekins.

Add two slices of chorizo to each dish, then crack two eggs into each dish, and top with the remaining three slices of chorizo each. Spoon over the remaining tomato cream, then sprinkle with the grated cheese.

3 Place in the hot oven and cook for 9-12 minutes, or until the whites are set.

Serve on their own or with buttered toast.