Chorizo brunch eggs
- Preparation and cooking time
- Total time
- Easy
- 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
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.