Baked eggs in spicy chorizo tomato sauce

Method

1. Heat the oil in a frying pan with a lid, add the onions and fry for 5 minutes until starting to soften. Stir in the paprika and garlic and cook for 2 minutes.
2. Add the chorizo and turn up the heat, allowing the meat to brown (about 3-4 minutes). Add the red wine vinegar and bubble for a minute, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes.
3. Stir the butter beans into the sauce with half the basil and season well. Make 4 indentations in the sauce, then crack an egg into each. Put the lid on and leave to steam-cook for 5-10 minutes on a low heat until the whites are set but the yolks are still runny. Scatter over the remaining basil. Serve with crusty bread or steamed greens, if you like.