Heat the olive oil in a medium pan with the bay leaf and chorizo.

Once cooked remove the chorizo.

Add the onion and garlic and softly brown which takes about 3-4 minutes.

Next add the tinned tomatoes and chopped tomatoes and simmer for about 10 minutes stirring occasionally.

Add the water and cook for a further 10 minutes.

Add the beaten eggs and parsley and let it cook for a further 5 minutes.

Season with salt and pepper.

Add the eggs whole to the soup and cook for another 10 minutes. Plese note you will not be able to stir until the eggs are cooked.

Once cooked serve with some warm toasted bread or over some plain rice.