Baked Eggs

If using chorizo put in dry frying pan on med-low heat for 2 mins. Once good quantity of oil is released turn up heat to medium to help chorizo crispen. Remove the chorizo. Heat oven to 150 degrees (fan), or 160-170 degrees (non fan)

At this stage add more oil if required. Add onion and peppers to the pan over med-low heat until they start to soften, about 5 minutes. Add sliced mushrooms and cook for further 5-6 minutes untill peppers, onion are very soft and mushrooms fully cooked.

While mixture is cooking, make the garnishes - 1) melt the butter over a low heat , once it bubbles gently and started to turn a golden colour mix in the paprika with a little salt. Keep on heat for 1-2 mins then remove 2) Separately empty the yoghurt/labneh into a bowl and mix through the garlic and a little salt.

To the main mixture, add spinach and cook until leaves wilt and liquid gone, about 4 minutes. Season to taste.

Mix most of the chorizo back in with the mixture (separate a few pieces for garnish) and transfer mixture to 4 ramekins, filling each about 5cm deep. Make a little well in each and crack an egg into the well. Drizzle with the butter (leave a little for garnish) and put a scoop of yoghurt in each ramekin. Bake in oven for 12-14 minutes, they are done just before teh whites look fully set

Once cooked, garnish with few slices of chorizo and pour over remaining butter. Serve with sourdough toast and mint tea.