Chorizo Lentil Stew with Avocado Salsa and Eggs

Brunch favourite: A chorizo lentil stew and top with zesty avocado salsa and boiled eggs that not only tastes good in the morning but also great as a satisfying dinner. Serve it with some flatbreads or pitas if desired.

1 tbsp Olive oil
150 g Chorizo, diced
1 heaped tbsp Harissa
1 tsp Ground cumin
400 g Tin chopped tomatoes
3 tbsp Red lentils
Sea salt and black pepper
3 Eggs, boiled
½ Avocado, diced
2 Spring onions, chopped
2 tbsp Flat-leaf parsley, chopped
½ Lime, juiced
3 Roasted red peppers from a jar, drained and chopped

Heat the olive 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 and season with salt and pepper, then simmer for 20 minutes or until the lentils are tender and the sauce has thickened.
Meanwhile, boil the eggs for your liking, then drain and rinse under cold water. Shell them once cool enough to handle.
In a bowl, mix the avocado, spring onions, parsley and lime juice, and season with salt.
Stir the roasted red peppers into the tomato mixture and simmer for 3 minutes. Pile the stew into wide bowls, top with halved eggs and the avocado salsa. Enjoy with soft flatbreads or pittas, if you like.