Chorizo Baked Eggs with Chopped Avocado in a Bowl

Chorizo brunch eggs

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

Janine Ratcliffe

Published: June 16, 2019 at 9:22 AM

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Serves 2

Easy

Total time: 45 mins

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

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal585
fat36.2g
saturates9.8g
carbs27.8g
sugars12.6g
fibre6g
protein34g
salt4g

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.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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