Moroccan Baked Eggs and Sausages

Preheat oven to 180c Peel halve then slice the onion halve capsicum, disagreed seeds, then thinly slice. Thinly slice chorizo. Squeeze meat from sausage casings into 2cm pieces. Heat oil in a frying pan over medium heat add chorizo and cook turning for 3 minutes or until browned using slotted spoon, transfer to palletized with paper towel. Add sausage pieces in pan and cook, turning for 3 minutes or until browned. using slotted spoon add chorizo Reserve pan. Add onion and capsicum to reserved pan and cook to reserved pan and cook, stirring frequently, for 6 minutes or until soft. Return chorizo and sausages to pan with tomatoes. Bring to a simmer, then cooker 5 minutes or until sauce is slightly thickened. Season with salt ad pepper. Divide mixture among 4 x 18cm shallow ovenproof dishes. Make a hollow in the center of tomato mixture in each dish, then carefully crack an egg into each hollow. Bake for 10 minutes or until egg whites are just set and yolks are still runny toast bread in toaster drizzle with extra olive oil then season Tear leaves from coriander and scatter over bakes. Top each with a spoonful of yogurt and serve with toast.