In a medium non-stick pan heat the olive oil on a medium heat with 50 grams of chorizo.

Once fried remove the chorizo from the olive oil.

Add the onion, garlic and bay leaves to the oil. Softly fry until light brown (about 4-5 minutes)

Then add the tomatoes, water, salt and green peppers and cook for around 35-40 minutes or until its has reduced to a pulp like mixture.

Add the other half of the chorizo about 15 minutes after adding in the tomatoes.

Beat one egg using a fork and stir into the tomatoes. Cook for 5 minutes before adding the other eggs.

Lastly, add the other 4 eggs whole into the tomatada. Note that you will not be able to stir until the eggs are cooked, which takes roughly 10-12 minutes.

Let the tomatada set for 10 minutes before serving. You can serve with some warm toasted bread as an option.