Step 1 Preheat the oven to 180°C (160°C fan-forced). Place a non-stick frypan over a medium heat and add the chorizo, onion, paprika, coriander and cinnamon. Sauté until the chorizo starts to turn golden and the onion softens. Stir in the tomato paste, butter beans, sun-dried tomatoes, canned tomatoes and honey. Step 2 Gently simmer for 10 minutes then stir in the kale. Continue to simmer for another 5 minutes or until the kale has wilted slightly. Divide the mixture between four 250ml ramekins and make a well in the centre of each. Crack an egg into the well while the mixture is still hot. Step 3 Place the ramekins on a baking tray and bake for 8 minutes or until eggs have cooked to your liking. Season to taste, and serve immediately with the warmed tortillas.
