In a frying pan on a medium heat add the chorizo, onion and garlic. There should be enough fat from the chorizo that the mix won’t stick to the pan, if it does just add a little rapeseed oil.
Once the onion has caramelised add the tomatoes, beans, chilli, chipotle, herbs, salt, pepper and spinach.
Take the tomato can and half fill with water and add to the pan. Leave to simmer for 5-7mins to cook the beans.
Make two small ‘wells’ in the mix with a spoon and crack an egg into each. Use a spoon to drizzle tomatoey liquid over the top of the eggs to help cook them. Once all the egg white has solidified and the yolks are to your desired consistency, remove the pan from the heat.
Simply spoon all the tomato and bean mix into a bowl and top with the two eggs, don’t worry if they run everywhere it’s all part of the dish!