Chorizo, Mushroom & Crumbly Cheese Shakshuka

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat. Add a drizzle of olive oil, if needed. Cook the onion and mushrooms until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, chargrilled capsicum relish, brown sugar and the water. Reduce heat and simmer until thickened, 3-4 minutes. Return the cooked chorizo to the pan. Season with salt and pepper.

Using a spoon, make two small wells in the sauce. Crack one egg into each well. Cover the pan with a lid or foil and cook until the egg whites have set, 3-5 minutes. Remove from the heat.

TIP: To avoid getting shells in your sauce, crack each egg into a mug or small bowl individually, then gently pour into the wells.

While the eggs are cooking, thickly slice the sourdough loaf. Toast or grill to your liking. Drizzle with olive oil. In a medium bowl, combine the rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste.