Portuguese baked breakfast eggs from Mark Hix on Baking by Mark Hix

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 1 medium onion, peeled and finely chopped
• 150 g cooking chorizo, finely chopped
• 2 x 400 g cans of good-quality chopped tomatoes, or 1 kg skinned ripe tomatoes
• 4 garlic cloves, peeled and crushed
• Salt
• freshly ground black pepper
• 4 free-range eggs