Cut the pastry into 4 pieces, then roll each piece out on a lightly floured surface until a little larger than a buttered 12 cm (5 inch) fluted loose-bottomed tart tin. Lift the pastry into the tins, then press over the base and sides. Trim off the excess pastry with scissors a little above the top of the tin. Prick the bases with a fork, then put on a baking sheet. Chill for 15 minutes.
Heat the oil in a saucepan, add the onion, red pepper and chorizo and fry for 5 minutes until softened. Stir in the garlic, paprika and bay leaves, then add the canned tomatoes and season with salt and pepper. Simmer gently, uncovered for 15 minutes, stirring from time to time until thickened. Discard the bay leaves.
Meanwhile bake the tarts blind (see
Stir the cherry tomatoes into the hot sauce and spoon into the hot pastry cases. Make a dip in the centre, then break an egg into each. Sprinkle with salt and pepper and cook for 5–8 minutes until the egg is to your liking.
Remove the tarts from the tins, transfer to serving plates, sprinkle with basil leaves, if liked, grated cheese and serve with a three bean salad.