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

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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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