Morroccan Baked Eggs

Cook the onion in a little oil until softened. Add the chorizo and cook for a few minutes until its starts to crisp up. Tip in the tomatoes and simmer for 10 minutes then stir in 1/2 the coriander and season to taste.

Heat the oven to 180C. Divide the sauce between two oven proof dishes and make a dip in each. Crack the eggs into the dips.

Put on a baking tray and bake for 15-20 minutes until the whites are set and the yolks are how you like them.

Scatter with coriander and serve with pitta bread.