Instructions: 2 Round 150mm diameter gratin dishes moistened with a few drops of olive oil baking sheet measuring 35 x 28cm

Preheated oven gas mak 4/180C.

Prepare all the ingredients.

Remove the skin from the chorizo and slite it into 5mm rounds.

The onion needs to be peeled sliced in half and then each half sliced as thinly as possible so you end up with little halfmoon shapes.

Remove the stalk from the pepper and then halve it scooping out the seeds.

Slice it first into quarters and then each quarter into thin slices.

The tomatoes need to be skinned so pour boiling water over them leave for 30 seconds then drain and slip off their skins. Slice each tomato in half squeeze each half gently to remove the seeds then chop the flesh into small cubes.

Peel and finely chop the garlic.

Take a large heavybased frying pan place it over a high heat and add the olive oil. When the oil is really hot brown the chorizo pieces tossing and turning them around until they turn slightly brown at the edges. Using a slotted spoon transfer the chorizo from the pan to a plate.

Add the onion and pepper to the pan and toss these around keeping the heat high until theyre nicely tinged brown at the edges and softened which will take 5 to 10 minutes.

Add the tomatoes and garlic and cook for 1 minute more then return the chorizo to join the rest of the ingredients.

Give everything a good mix and season with salt and freshly milled black pepper.

Then remove the pan from the heat and divide the mixture between the two gratin dishes. Carefully break two eggs side by side on top of the mixture in each dish season them then sprinkle them with the grated cheese. Place the dishes on the baking sheet on the top shelf of the oven to cook for 12-15 minutes (or a little longer depending on how you like your eggs). I think this needs some quite robust red wine and some warm crusty baguette served alongside.

This is a variation on oeufs sur le plat and the name means literally eggs cooked on a plate and a plate can indeed be used provided its heatproof. Best though are shallow gratin dishes measuring 150mm in diameter which have enough space for one or two eggs.

This recipe has a Basque element as the eggs are baked on a base of onions garlic peppers and chorizo sausage. The whole thing is topped with bubbling cheese and it makes a perfect lunch or supper dish taking hardly any time to prepare.

Serves 2

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