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Moroccan chorizo & eggs with harissa yoghurt


  • Heat a little oil in a very large heavy-bottomed pan and briefly sauté the red onion, garlic and chorizo, continually stirring.
  • Add the capsicum with 1 heaped tbsp harissa. Mix well and cook to toast.
  • Then add the tomatoes and stock with quite a bit of salt and a little ground pepper. Mix well and cook until fairly thick and fragrant, regularly stirring.
  • Combine the yoghurt with harissa to taste and 1 heaped tbsp chopped coriander.
  • Then make 4 indents in the tomato mixture. Carefully break an egg in each one and cook in a preheated, covered BBQ (or in the oven) for about 7-8 mins until set.
  • When ready, scatter as much or as little feta as you like over the eggs and sprinkle with the harissa yoghurt, dukkah and chopped coriander to finish.
  • Serve with good crusty bread on the side.


  • olive oil
  • 1 large red onion, finely chopped
  • 2 plump garlic cloves, crushed
  • 4-5 chorizo, thickly sliced
  • 2 red capsicum, cored, seeded & finely chopped
  • harissa
  • 2 x 400 gm cans diced tomatoes
  • ½ cup vegetable stock
  • sea salt & freshly ground pepper
  • ¼ cup plain yoghurt
  • 2 tbsp chopped fresh coriander
  • 4 large eggs
  • marinated feta, crumbled
  • dukkah (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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