Preheat the oven to 220C (fan 200C), 425F, Gas Mark 7.
Roughly chop the spinach and divide it amongst four wide ramekins set on a baking tray. Season with a little salt and pepper.
Arrange 4 slices of chorizo in a single layer on top of each one.
Drizzle the cream over and crack 2 eggs on top of each.
Grate the cheddar over, nestle the cherry tomatoes in on top and bake in the oven for 10-12 minutes or until the egg white are set.
Meanwhile, heat a large griddle pan on high. Brush the oil evenly over each side of the bread slices. Griddle them for 1-2 minutes each side until toasted and charred. Alternatively, omit the oil and simply toast the bread in a toaster or serve untoasted.
Serve the baked egg pots straight away with the griddled toasts for dipping.