Joe Cotton's Spanish baked eggs

Ingredients

½ bag	Potato roasters, (defrosted) or 6 large leftover potatoes, cubed
2 Tbsp	Olive oil
2 Tbsp	Olive oil
1	Red onion, diced
2	Chorizo sausages, cut into slices 1cm thick
1 cup	Mushroom, sliced
1	Red capsicum, diced
1	Yellow capsicum, diced
2	Garlic cloves, chopped
2	Canned tomatoes, 400g each, peeled and chopped
2 Tbsp	Balsamic vinegar
1 to taste	Salt & freshly ground pepper, and whatever Mediterranean spices you love
8	Eggs, (SPCA Blue Tick)
250 g	Grated cheese

Directions

1. Preheat your oven to 180 degC.
2. Place a layer of potato cubes over the base of four buttered ovenproof bowls - just enough to cover the bottom.
3. Place the bowls on a baking tray and roast in the oven for around 30 minutes.
4. Heat the oil in a large frying pan. Add the red onion and saute.
5. Once the onion begins to soften throw in the chorizo.
6. Let the sausage slices brown a little and release some of their delicious fat, then add the mushrooms, capsicum and finally the garlic.
7. Continue to stir regularly for 2-3 minutes.
8. Next in go the canned tomatoes, followed by the balsamic vinegar.
9. Then season with salt and pepper and whatever other Mediterranean spices you love.
10. Stir and simmer for 3-4 minutes before setting aside until the potatoes are ready.
11. Remove the tray from the oven and spoon a layer of the tomato and chorizo mixture over the potatoes.
12. With the back of a spoon, make two wells in the top of the mixture in each bowl.
13. Crack an egg into each well (sometimes it's easier to crack the egg into a bowl and pour it into the well).