Over a medium high heat, warm the oil in a large, fairly flat casserole dish. When it is hot, add the chorizo and cook until it browns and lets out its oil. You can remove some oil from the pan at this point if there is too much.
Add the vegetables and the garlic, and turn the heat down to medium. Cook for 10 minutes or so, until the vegetables are softened a little.
Add the tomato puree, and cook for a couple of minutes more, stirring, then add the spices and oregano and cook for another minute. Pour in the wine and let it sizzle down for a couple of minutes, then add the stock, the chopped tomatoes and season to taste. You may not need to add salt at all to this recipe, as the chorizo is quite salty, but check during cooking and add some if necessary. The stew will look quite soupy at this point, but don't worry, it will cook down!
Simmer, uncovered, for 45 minutes to 1 hour, until the sauce has reduced and the vegetables are tender. Half an hour into the cooking time, add the drained beans.
Make 4 shallow wells in the surface of the stew, turn up the heat so that the stew is bubbling, and then crack the eggs into the wells. I added a little salt and pepper on top of just the eggs. Cover and let the eggs cook for around 5 to 7 minutes, until the whites are evenly white and the yolks still runny (or cooked to taste). Sprinkle over the chopped parsley, spoon onto warmed plates and serve with green salad, and some good bread.