Boil the rice with water (1:3 ratio), salt and a little black pepper. Braise the cut into long strips peppers in a pan and take them out into a plate.
In the same oil braise the onions and garlic. Add the cut into strips chorizo and the mince, crumbled into bits.
Braise until semi-cooked. Add the tomatoes and 1/2 cup water. Season with the spices and turn the stove off. In a suitable buttered or oiled tray pour in the rice and even it out.
Pour the mince mixture on top. Arrange the slightly braised peppers on top all over. Using a spoon, shape nests and pour 1 egg into each. Do this for the remaining 4 eggs too.
Put the tray in the oven. Turn it on to 356°F (180 °C) and bake about 20 min. or until the eggs poach. Sprinkle with parsley and serve the dish warm.