Roasted Green Pepper Pot with Baked Eggs, Chorizo and Harissa Yoghurt
5 mins prep, 20 mins cook
Serves 2
Ingredients
2 green peppers
1 tsp olive oil
Salt and pepper
16 slices of chorizo
4 free range eggs
2 tbsp natural yoghurt
1 tsp rose harissa paste
1 tbsp fresh coriander leaves, chopped
Method
Preheat the oven to 240°C.
Cut the peppers in half lengthways leaving the stems intact, discard the seeds, then rub the peppers inside and out with olive oil.
Season well and place on a foil lined baking tray, then place in the preheated oven for 10 minutes.
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.
Marble the harissa through the yogurt and dollop on top of the eggs, then sprinkle over the coriander leaves to serve.
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