Heat oil in pan, add onion and chorizo and cook for 5 minutes, or until softened. Add the Fennel, Cumin, Paprika and Cayenne Pepper, along with the diced pepper and cook for 3-4 minutes.
Add the tomatoes, tomato purée, water and Garlic. Season with salt and pepper to taste then bring to the boil and allow to simmer for 5 minutes.
Crack the eggs into the pan, cover and simmer for 5 minutes, or until the eggs are just set.
Garnish with Parsley and serve with crusty bread and a green salad.