Chorizo brunch eggs

Ingredients

• 1 tbsp olive oil
• 75g chorizodiced
• 1 heaped tbsp harissa
• 1 tsp ground cumin
• 400g tin cherry tomatoes
• 3 tbsp red lentils
• 4 eggs
• 1/2 avocadodiced
• 2 spring onionschopped
• a handful flat-leaf parsleychopped
• 1/2 limejuiced
• 3 roasted red peppers from a jardrained and chopped
• to serve flatbreads or pittas

Method

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.
2. Meanwhile, boil the eggs for 7 minutes, then drain and rinse under cold water. Shell them once cool enough to handle.
3. In a small bowl, mix the avocado, spring onions, parsley and lime juice, and season with salt.
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.