Make these chorizo brunch eggs, then also check out our eggs Benedict, Spanish scrambled eggs, crumpet eggs Royale, brunch sharing board and more brunch recipes. Also read our guide on how to boil an egg for all the tips and advice you need on getting the perfect consistency.


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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