Heat the oil in a frying pan, add the red pepper and chorizo and cook over a high heat for 2 minutes until golden. Add the tomatoes and cook for a further 2 minutes, then add the ham and spinach and cook, stirring occasionally, for 2 minutes.
Divide the mixture between 2 small, individual pans, if you have them (if not, continue to cook in one pan). Make wells in the tomato mixture and break the eggs into the wells. Cook for 2–3 minutes over a medium heat until set. Serve with warm crusty bread to mop up the juices.