Heat the oil in a deep-sided 30cm frying pan. Add the onions, garlic, peppers and chillli. Cook over a medium heat for 8-10 minutes until softened. Add the remaining sauce ingredients and allow to simmer for 10 minutes until reduced and the sauce has thickened.
For the chilli and lime avocado, halve and stone the avocado, scoop out the flesh and roughly chop. Place in a bowl and stir in the chilli and coriander, season with salt and peppr.
Stir the spinach in with the reduced tomato sauce and cook for a few minutes until just wilted. Us a spatula to make four wells in the tomato sauce mixture and carefully crack and egg into each well.
Place a lid on the pan and allow to cook for 4-5 minutes until the whites are set and the yolks remain runny.
Remove th elid and arrange the folds of Parma ham around each egg. Sprinkle the Parmesan and coriander. Dot with the chilli lime avocado and serve immediately.
