Chop the cold roast potatoes into small 1-2cm chunks.

Mist a small saucepan with cooking spray and heat on the hob over medium heat.

Add the onion and fry for 5 minutes until soft, stirring often.

Add the crushed garlic and cook for a further 3 minutes, stirring often.

Pour in the chopped tomatoes and add the puree, paprikas, chilli, sugar and salt and stir together well.

Bring to a simmer and reduce the heat.

Cook on a low simmer for 10 minutes, stirring often.

If you want a smooth sauce, whizz it in a food processor or with a stick blender, adding a little water if it’s too thick.

While the sauce is simmering, in a large frying pan over a medium heat, fry the sliced chorizo until it’s crispy and has released lots of oil.

Add the chopped potatoes and stir well.

Fry for 10 minutes, until the potatoes are warm, stirring occasionally so that they don’t stick.

In another pan, fry the eggs carefully in a little oil until fully cooked.

Spoon the potatoes and chorizo into a sharer bowl or individual dishes, drizzle over the warm bravas sauce and spoon on the fried eggs to serve.