NZ Chorizo & Feta Shakshuka

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chorizo and cook, 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 capsicum, until softened, 4-5 minutes. Add the Berbere seasoning and garlic and cook, until fragrant, 1 minute. Add the chopped tomatoes, brown sugar and the water. Reduce heat and simmer, until thickened, 3-4 minutes. Return the cooked chorizo to the pan and stir. Season to taste.

With a spoon, make a small well for each egg. 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 heat. Tip: To avoid getting shells in your sauce, crack each egg into a mug or small bowl individually and then gently pour into the wells.

While the sauce is cooking, using a toaster or grill, toast the sourdough bread until golden. When the bread is toasted, drizzle with olive oil. In a medium bowl, combine the rocket with a drizzle of white wine vinegar and olive oil and toss to combine. Season to taste.