Heat a small cast iron skillet or other heavy based pan than is safe to put under the grill. Whilst the pan is heating cut the Chorizo into fat disks then quarter each disk. Add to the now hot skillet along with the oil and stir until it begins to omit it's oil into the pan. (At this stage you can add the chilli flakes if you like it very spicy or leave out for a slightly milder or for very mild use a sweet smoky paprika sausage instead.)

Pour in the can of chopped tomatoes, mince in the garlic using a micro plane and add half the parmesan. Allow to simmer until reduced slightly and sauce is thick enough that you can make two hole in that will take the eggs with a wooden spoon.

Crack the eggs into the holes and let cook for 2 - 3 minutes. Sprinkle over the remaining parmesan and sprinkle the yolks with sea salt before transferring to a hot grill to cook the top side for a further 2 minutes or until eggs are cooked to desired consistency.
Serve straight away with some good bread to dunk into the yolks and fiery sauce.