2 green peppers
1 tsp. olive oil
Salt and pepper
16 slices of chorizo
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!