MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo Brunch Eggs
Categories: Pork, Herbs, Fruits, Vegetables, Eggs
Yield: 2 servings

1 tb Olive oil
75 g Chorizo diced
1 tb (heaped) harissa
1 ts Ground cumin
400 g Tin cherry tomatoes
3 tb Red lentils
4 lg Eggs
1/2 Avocado; diced
2 Spring onions; chopped
1 Handful flat-leaf parsley;
- chopped
1/2 Lime, juiced
3 Roasted red peppers from a
- jar; drained and chopped
Flatbreads or pitas; to
- serve

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.

Meanwhile, boil the eggs for 7 minutes, then drain and
rinse under cold water. Shell them once cool enough to
handle.

In a small bowl, mix the avocado, spring onions, parsley
and lime juice, and season with salt.

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 pitas, if you like.

By: Janine Ratcliffe

RECIPE FROM: https://www.olivemagazine.com

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