Pre-heat the oven to 180°C / 350°F / Gas Mark 4 and season the crème fraîche.
Put 1 tablespoon of crème fraîche each in four ramekins.
Top with a layer of chorizo slice(s).
Add 1 tomato, halved, in each ramekin.
Add 1 more tablespoon of crème fraîche in each ramekin.
Crack in the egg in each ramekin.
Bake in a bain-marie in the oven for 15 minutes. The bain-marie will help the crème fraiche to cook slowly and evenly, to avoid splitting. If it does split slightly, don’t worry, it will still taste great!
Serve topped with freshly chopped parsley and coffee.