375 g (12 oz) roasted red peppers from a jar, drained and rinsed, cut into strips
6 eggs, lightly beaten
2 tablespoons chopped flat leaf parsley
125 g (4 oz) Cheddar cheese, grated
freshly ground black pepper
Heat the oil in a large nonstick frying pan and add the chorizo and onion. Cook gently for 2–3 minutes, then stir in the garlic. Cook for 4–5 minutes, until softened. Stir in the spices and dried herbs, and cook for a further 2 minutes, then add the peppers.
Beat the eggs with the parsley and season with black pepper. Pour the egg mixture into the pan and cook gently for 3–4 minutes, stirring occasionally to prevent the base from burning, until the egg is almost set.
Sprinkle with the grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 2–3 minutes, until golden and set. Slice into wedges and serve immediately.