Cut the peppers in half lengthways, leaving the stems intact. Discard the seeds then rub the peppers inside and out with olive oil.
Season well and place on a foil-lined baking tray, then place in the preheated oven for 10 minutes.
Remove from the oven and line each pepper pot with four slices of chorizo, then crack an egg into each pepper. Bake in the oven for eight to ten minutes until the whites are just set, but the yolk is still runny.
Marble the harissa through the yogurt and dollop on top of the eggs. Sprinkle over the coriander leaves to serve.
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