Heat the olive oil and fry the slices of chorizo on a medium heat. Add the onion and fry it with the chorizo for 4 minutes. Add the courgettes and garlic puree and fry for 3 more minutes. Mix the sherry with the tomato chunks and bell pepper puree. Add it, in small dashes, to the vegetable mixture. Season the sauce with salt and pepper. Add the sweetcorn and cook it briefly with the mixture for a few minutes. Divide the mixture over small, heat-resistant dishes; make two dips in the sauce in each dish, then break the eggs carefully into the dips. Cook in the oven at 180°C for 15 minutes. Serve in the heat-resistant dishes and garnish with salad pea.