Preheat the oven to 200C/180C Fan/Gas 6. Cook the chorizo in a dry nonstick pan until the fat starts to run out. Transfer to a plate using a slotted spoon, leaving the fat in the pan.
Add the onion to the pan and cook until it's soft and starting to brown.
Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
Stir in the chorizo, spoon into four individual ramekins and make a hollow on the surface for the egg. You can also make this in a large baking dish and make four hollows on the surface.
Break an egg into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolks are still soft.