Paul Ainsworth served up tasty Cornish Gypsy eggs with tomato and chorizo sauce on Saturday Kitchen.

The ingredients are: 110g cooking chorizo, finely chopped, 2 banana shallots, finely chopped, 1 clove garlic, finely chopped, 2 tsp sherry vinegar, 300gchunky passata, 15g kale, stems removed, roughly chopped, 75g cooked cannellini beans (tinned is fine), 8 free-range eggs, 4 sourdough bread slices, olive oil, for drizzling, 100g Parma ham, 20g basil or wild garlic, finely chopped, handful freshly grated Parmesan, rock salt and freshly ground black pepper, sprig of basil, to serve.