Set the BBQ up with the paella pan in place and pre heat for a minute. Add the onion, garlic and chorizo and fry gently for 3-4 minutes or until the red oil starts to ooze out from the chorizo and the onion has softened.
Add in the chickpeas, fresh tomato and roasted red peppers, cook for a few minutes then add in the paprika, passata and veg stock. Give it a good mix and cook with the lid on on a low heat for 10-15 minutes until the sauce begins to thicken.
Make some wells in the pan and crack in the eggs, pop the lid back on and cook for a few more minutes to allow the eggs to set.
Crumble over the feta and then serve with the sliced loaf!
Note: Marcus is using the Carri Chef 50 and Paella Pan 40 for this recipe, but it would also work well with the Paella Pan 30, Paella Pan 50 or Chef Pan 40.