Place the chorizo into a large ovenproof frying pan, turn on the heat and cook gently for 2 minutes until it releases it spicy red oil, turn over and cook for a further 1 minute (do not be tempted to add any extra oil or your finished dish will be greasy). Remove the chorizo with a slotted spoon and set aside. Add the red onion and red pepper to the chorizo oil and sauté for 3-4 minutes until softened. Stir in the minced beef and paprika and cook for 4-5 minutes until browned.
Preheat the oven to 200°C, 180°C fan oven, Gas Mark 6. Stir the tomatoes, tomato purée and beef stock. Bring to the boil, simmer for 15 minutes. Season to taste with salt and freshly ground black pepper. Stir in the chorizo. Make 4 spaces in the minced beef mixture and break the eggs into the holes. Bake for 8-10 minutes until the egg are set. Scatter over the chopped green chilli to serve.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.