Put the chorizo into a cold frying
pan over a low heat, then gradually
increase it. Fry until cooked through
and beginning to crisp.
Lift the chorizo out of the pan, leaving
behind just enough oil to stop the eggs
sticking. Crack the eggs into the pan
and fry them how you like them (an
almost-set yolk is best if you want to
avoid any drips!).
Spread some mayo over each
flatbread, add a handful of the rocket
and a few capers with two halves of
chorizo to each. Put the egg on top,
then fold up the end and the two sides
before tucking in.