Instructions

1. Take the skin off the chorizo, then cut it into small pieces.
2. Heat a frying pan, then add the chorizo and cook over very low heat until the chorizo releases its fat.
3. Meanwhile, cut the courgette into half-moon shaped slices, about 5mm thick. Cut the bell pepper into long strips.
4. Add these to the pan, when there is enough fat and gently sauté for 5 minutes or so, until the vegetables have softened.
5. Make two wells in the pan, and carefully break the eggs into them.
6. Cook for 3-5 minutes, according to your liking.
7. Season with salt & pepper and scatter some fresh herbs on top.
8. You can add some grated cheese, such as Manchego, if liked.