Cut the potatoes into 1cm cubes. Warm a large frying pan or wok on a high heat for 1-2 mins. Add 2 tbsp olive oil and the potatoes with a pinch of salt. Fry for 5 mins, turning every now and then.

While the potatoes are cooking, chop the chorizo in to bite-sized pieces. Halve the red pepper and scoop out the seeds and white pith. Chop the pepper into small pieces.

When the potatoes have cooked for 5 mins, add the chorizo, pepper and 2 tsp cumin seeds to the pan. Cook for 5 mins, stirring regularly. The potatoes should be starting to turn golden and crisp up at the edges.

Pour the cherry tomato passata into the pan, stir and bring to a bubble. Turn the heat to medium-low and pop a lid or baking tray on the pan. Simmer for 8 mins – the sauce will be thickened and the potatoes soft when pierced with a sharp knife.

While the chorizo and potatoes cook, fill and boil your kettle. Pour the hot water into a small saucepan, add a pinch of salt and bring up to a simmer. When the chorizo has 3 mins left to cook, carefully crack the eggs into the water. Poach for 2 mins for a runny yolk, or slightly longer if you prefer it more set. Use a slotted spoon to lift the poached out of the pan onto a plate.

Taste the chorizo potatoes and add more salt or pepper if needed. Divide the rocket between a couple of plates and spoon over the potatoes and chorizo. Top with a poached egg each, and crack over some black pepper to serve.