Baked Eggs Bonanza

Serves: 2

You will need

2 green peppers
1 tsp. olive oil
Salt and pepper
16 slices of chorizo
4 eggs
2 tbsp. natural yoghurt
1 tsp. rose harissa paste
1 tbsp. fresh coriander leaves, chopped


1 Preheat the oven to 240°C.

2 Cut the peppers in half lengthways leaving the stems intact, discard the seeds, then rub the peppers inside and out with olive oil.

3 Season well and place on a foil lined baking tray, then place in the preheated oven for 10 minutes.

4 Remove from the oven and line each pepper pot with 4 slices of chorizo, then crack an egg into each pepper. Bake in the oven for 8-10 minutes until the whites are just set but the yolk is still runny.

5 Marble the harissa through the yogurt and dollop on top of the eggs, then sprinkle over the coriander leaves to serve.

Recipe courtesy of It's Pepper Time!

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