RECIPE: Moroccan style dippy breakfast eggs

Treaty breakfasts are one of life's great joys. Most of the week, I eat my first meal of the day at my desk, perusing the news and emails as I jam peanut butter on toast into my face. So sometimes at the weekend it's nice to take a bit of time to cook us something special - and while pancakes, waffles, french toast and the like are all excellent, my heart belongs to Moroccan dippy eggs.

This recipe is based on one that The Londoner posted a couple of years ago, which in turn is based on Shakshuka, a Moroccan breakfast dish. Over the years, we've adapted and honed the sauce to our liking, and we wheel dippy eggs out whenever we fancy a treat. Also, whenever we go to a wedding, because it's nutritious and filling and will generally keep us going until a 4pm meal. I've instagrammed it many a time - because it's so damn beautiful - but never blogged it. Until now. Pop out to your local Coop or Tesco Express and make it today for brunch. Or even dinner. You'll be glad you did.

Moroccan Dippy Eggs (based on this recipe)

1/2 chorizo sausage (about 110g)

100g feta (about half a block)

2 eggs

15g coriander (about half a bunch)

2 cloves of garlic

1 red chilli, deseeded

1 can chopped tomatoes (or a carton and a half)

6 cherry tomatoes

1 red pepper

1 tsp olive oil

1 tbsp balsamic vinegar

2 tsp smoked paprika

2 tbsp sweet chilli sauce

Salt and pepper, to taste

Good quality bread (I like sourdough, but part baked baguettes are also good)

Serves 2

1. Get everything chopped up to start with - your chorizo, tomatoes, pepper, chilli, feta and coriander. And anything else up there that needs chopping which I missed.
2. Heat up a medium/large non-stick frying pan or skillet, and add your olive oil, chorizo and your crushed garlic.
3. Fry for a few minutes until the chorizo and garlic start to brown, then add the cherry tomatoes, peppers, chilli and can of chopped tomatoes.
4. Add your balsamic vinegar, sweet chilli sauce, paprika and a liberal sprinkle of salt and pepper.
5. Leave to bubble away for about 15 minutes until it's thickened and reduced, giving it the occasional stir.
6. While that's cooking, slice up your bread and pop in the oven to crisp up (or the toaster, if that's your bag).
7. When the sauce is looking nice and thick, add about half your coriander and stir it through.
8. Now for the eggs - I recommend breaking them carefully into a couple of small bowls to protect the yolks, then tipping them into the pan.
9. If you have one, add a lid to your frying pan so your egg whites will cook quicker without the sauce burning.
10. After about 5 minutes - or when the whites look just about done but the yolks still look good 'n' runny - sprinkle over the feta.
11. Let the feta melt in for a couple of minutes, then add the rest of your coriander and remove from the heat.
12. Pile up your bread on a plate and pop the frying pan of goodness onto a trivet on the table, and you're ready to eat.
13. Tear off some bread and grab a spoon, and start loading off your bread. You'll inevitably burn your mouth on that first spoonful, but it's worth it.
14. IT'S GOOD, RIGHT?!

While I feel this is at its best with chorizo and feta, I've also had it with bacon and blue cheese and it was excellent. Work with what you have!