Heat a cast iron skillet over medium heat. Add just enough olive oil to coat the bottom, then add the bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 4 minutes. Transfer the bacon to a plate.
Add the onion, garlic, bay leaf, and chile flakes to the cocotte and cook, stirring, until the onion is tender but not browned, about 3 minutes.
Add the tomatoes and 1 teaspoon oil and cook, stirring, for about 2 minutes.
Stir in the chorizo and reserved bacon. Cook, stirring occasionally, until heated through, about 2 minutes. Stir in the peas and season with salt. Discard the bay leaf.
Make four little nests for the eggs in the mixture, spacing them a few inches apart. Carefully break an egg into each nest.
Bake until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately, squeezing a little lemon over, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/baked-eggs-peas-chorizo-bacon/