Smoky piperade with chorizo

1 Put the olive oil into a pot, add the onion, garlic and peppers and cook for 15 minutes over a medium heat.

2 Add the chorizo and smoked paprika, and cook gently for a few more minutes; then add the sugar, vinegar, tomatoes and anchovies. Keep cooking on a low heat until the mixture is soft and jammy, then season and remove from the heat. (This will last for a couple of days in the fridge if you want to make it ahead of time.)

3 Heat the butter in a large frying pan or wok over a low heat, then add the eggs. With a spatula, fold the egg from the bottom to the top to cook evenly. This will take no more than a couple of minutes.

4 When the eggs start to set, add the the pepper mixture. Warm everything through gently. The eggs must be soft and creamy.

5 Season and serve immediately, garnished with a little bit of torn basil if you have it.