Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.

Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.

Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.

Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.