Step 1
Preheat the oven to 180C fan‑forced (200C conventional). Place the polenta, water, milk, butter and salt in an enamel-lined, cast-iron dutch oven or other heavy-bottomed pan; stir to combine.
Step 2
Place the pot, uncovered, in the oven and bake for 40 minutes. After 40 minutes, stir with a whisk and then return to the oven for a further 10-20 minutes until the polenta is thickened but not stiff. Stir in the grated parmigiano reggiano and taste for seasoning. Adjust with salt and black pepper. Top the pot with a lid and keep warm until the eggs are ready.
Step 3
To make the eggs, set a wide skillet on the stove over a high heat. Add the olive oil and the chorizo and sizzle for about 1 minute.
Step 4
Add the capsicum, onion and smoked paprika and a pinch of salt. Saute for about 3 minutes, then add the tomato passata and 60ml of water and stir to combine. Allow the sauce to come to a simmer, then turn down the heat to medium. Simmer for 5 minutes.
Step 5
After 5 minutes, crack the eggs directly on top of the sauce, then cover with a tight-fitting lid. Allow to cook for 3 more minutes.
Step 6
Divide the polenta between 4 bowls, then top with 2 eggs per serving, including the chorizo sauce underneath. Garnish with chopped parsley, extra parmigiano reggiano, a drizzle of olive oil and serve with a thick slice of toasted sourdough.
