Preheat oven to 180°C.
Heat a wide large, cast-iron, ovenproof pan over medium heat. Add in cumin and caraway seeds and fry until fragrant. Remove and reserve. Add 2 tbsp of oil and pan fry the chorizo. Remove and reserve with spices.
Pour in remaining oil, heat, then add onion, garlic and salt and cook for 5 minutes. Add the capsicum, thyme and parsley and fry until mixture gets a good colour. Add the paprika then put the chorizo and spices back in and stir until fragrant.
Add harissa and tomato paste. Continue to stir to slightly colour, then add vinegar, honey and tinned tomatoes. Bring sauce to a simmer and cook slowly for 12-15 minutes. The sauce should have a great flavour and be slightly thickened but not too thick as we need to cook the eggs in it. Add water if needed.
Take off the heat and make 8 wells in the sauce. Crack an egg into each well and use a fork to stir the white into the sauce without breaking the yolk. Place in the oven and bake until the eggs are cooked to your liking, about 10 to 15 minutes, checking regularly.
As soon as it’s out of the oven, dot with spoonfuls of labneh, sprinkle with coriander and serve with lots of crusty bread.