Chorizo Shakshuka

Heat a large frying pan on medium-high heat (no oil).
When hot, add the chorizo and cook, stirring frequently, until golden all over, 2-3 mins.
Add the onion and cook until soft, 4-5 mins. Add the garlic and ground cumin and cook for 1 min more.

Add the harissa paste (add less if you don't like heat), chopped tomatoes and roasted peppers to the pan. Stir well to combine and cook until the sauce has thickened, 2-3 mins. TIP: Add a splash more water if the sauce looks dry.
Once cooked, taste and add salt and pepper if needed. TIP: If your pan isn't big enough to fit all the eggs, divide the sauce between two pans now.

Use your spoon to make a small well for each egg in your sauce. Crack an egg into each well (see ingredients for amount). TIP: Make sure your eggs don't touch the bottom of the pan.
Cover the pan with a lid or foil and simmer until the white of the eggs is set, 3-4 mins.
If you like your eggs a little more set, cook for an additional 2 mins.

Warm your naan breads in your toaster (or pop them into the oven to warm for 3-4 mins).
When golden and starting to crisp, remove them and cut each into 3 pieces. Set aside.