Flamenco Eggs

2 chorizos (about 230g or 8 oz), cubed
1 large onion, diced
1 tbsp minced garlic
1 medium red pepper, diced
1 medium green pepper, diced
3 large tomatoes, chopped
2 tbsp sweet white wine or sherry
8 large eggs
3 tbsp chopped parsley
salt and pepper to taste

For the migas:

1 tbsp olive oil
3 slices of bread (I used a seeded bread, but you can use anything really)
1 tsp minced garlic
salt to taste

1. Heat olive oil in a large frying pan. Fry chorizo's over high heat until browned and crispy.
2. Add onions and garlic and saute over medium heat until soft.
3. Add red and greenpeppers, tomatoes, wine and spices to the mix and cook for about 10 minutes over medium heat or until tomatoes starts to break down and sauce thickens.
4. Transfer to a square casserole dish (or use individual smaller dishes if you still happen to have a complete set...). Break eggs on top of the sausage mixture, piercing each yolk with a knife to break the film. Season again with salt and pepper and sprinkle parsley on top.
5. Bake at 180C for 8 - 10 minutes or until eggs are just set.
6. Meanwhile, make the migas: heat oil in a frying pan, add breadcrumbs and garlic and fry over high heat for a few minutes until golden brown. Season to taste. Sprinkle over the flamenco eggs as soon as you remove them from the oven and serve immediately.

Nutritional info (per serving): Calories 686.7, Total Fat 44.1 g, Saturated Fat 13.6 g, Polyunsaturated Fat 5.6 g, Monounsaturated Fat 20.9 g, Cholesterol 603.1 mg, Sodium 2,163.5 mg, Potassium 904.0 mg, Total Carbohydrate 36.9 g, Dietary Fiber 6.6 g, Sugars 0.1 g, Protein 35.3 g

Good source of: Vitamin C 589.7 %, Vitamin A 229.4 %, Selenium 95.3 %,Riboflavin 57.2 %, Vitamin B6 54.0 %, Manganese 51.1 %, Thiamin 44.7 %, Phosphorus 43.5 %, Vitamin B12 40.8 %, Folate 33.0 %, Zinc 28.5 %, Iron 28.0 %, Niacin 26.6 %, Pantothenic Acid 26.0 %, Vitamin E 20.8 %