Heat the oven to 200°C/400°F/Gas Mark 6. Heat the oil in large frying pan and add the onion. Cook gently for a few minutes to soften, add the garlic and cook for a couple more mins.
Add the paprika and chorizo and fry for 5 mins. Stir in the tomatoes and sherry and simmer for 5 mins.
Mix in the peppers and peas. Pour into the dish. Crumple the Serrano ham into the dish. Make 4 hollows in the mixture and break in the eggs. Swirl some of the egg white into the tomatoes, but leave the yolks intact. Season and bake for 10 mins until the eggs have just set.
By Recipe: Felicity Barnum-Bobb. Photo: Chris Alack. Props stylist: Sue Radcliffe