Name: Chorizo brunch eggs
Total time: 45 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 75g chorizo, diced; 1 heaped tbsp harissa; 1 tsp ground cumin; 400g tin cherry tomatoes; 3 tbsp red lentils; 4 eggs; ½ avocado, diced; 2 spring onions, chopped; a handful flat-leaf parsley, chopped; ½ lime, juiced; 3 roasted red peppers from a jar, drained and chopped; to serve flatbreads or pittas

Chorizo Baked Eggs with Chopped Avocado in a Bowl

1 tbsp olive oil
75g chorizo
diced
1 heaped tbsp harissa
1 tsp ground cumin
400g tin cherry tomatoes
3 tbsp red lentils
4 eggs
½ avocado
diced
2 spring onions
chopped
a handful flat-leaf parsley
chopped
½ lime
juiced
3 roasted red peppers from a jar
drained and chopped
to serve flatbreads or pittas

Method

step 1
Heat the oil in a large frying pan and cook the chorizo until it’s crisping and the oil turns red. Add the harissa and cumin, and cook for a minute. Tip in the tomatoes and a tin full of water, and bring to a simmer. Add the lentils with lots of seasoning, then simmer for 20 minutes or until the lentils are tender and the sauce has thickened.
step 2
Meanwhile, boil the eggs for 7 minutes, then drain and rinse under cold water. Shell them once cool enough to handle.
step 3
In a small bowl, mix the avocado, spring onions, parsley and lime juice, and season with salt.
step 4
Stir the peppers into the tomato mixture and simmer for 3 minutes. Pile the stew into wide bowls, top with halved eggs and the avo salsa. Eat with soft flatbreads or pittas, if you like.