Eggs in Purgatory

Heat the oil in a medium sized frying pan, add spring onion, chillies, celery, chopped parsley stalks and chorizo and cook together for 1-2 minutes or until fragrant. Add tinned tomatoes and water, bring to a simmer, then turn the heat to low and cook for 10 minutes, lid on. Season for salt and adjust to your liking.

Take off the lid, create 4 indents in the sauce to accommodate the eggs, Crack the eggs, one at a time, and gently place them in the indents in the sauce. Season with salt and pepper. Cook on low heat for 5-6 minutes or until the whites are cooked through and the yolk is cooked to your liking.

Serve straight from the pan, with baby celery leaves, extra chillies (if liked) and chopped parsley.