Chorizo and Eggs Recipe

Chorizo brunch eggs

  • serves 2
  • Easy

Prepare this comforting chorizo stew and top with zesty avocado salsa and soft boiled eggs for a vibrant brunch dish


Make these chorizo brunch eggs, then also check out our eggs Benedict, Turkish eggs, crumpet eggs Royale and more brunch recipes.



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


  • 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.

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Nutritional Information

  • Kcals 585
  • Fat 36.2g
  • Saturates 9.8g
  • Carbs 27.8g
  • Sugars 12.6g
  • Fibre 6g
  • Protein 34g
  • Salt 4g