Breakfast eggs with chorizo, avocado and feta

Method

1. Cook the chorizo in a flameproof frying pan set on a grill over the fire/barbecue or on a camping stove (or on the hob if you’re at home) until it crisps and releases its oil. Transfer the chorizo to a plate, then fry the peppers until softening.
2. Add the tomatoes to the pan, season and simmer for a few minutes until saucy, then stir in the beans. Return the chorizo to the pan, make 4 indentations in the sauce, then crack an egg into each one. Put on the lid or cover with a double layer of foil and let the eggs poach in the sauce until cooked to your liking.
3. Meanwhile, smash the avocados in a bowl with a fork, then add a splash of olive oil, some salt and pepper and the lime juice. Brush the bread with oil, then grill over the fire/barbecue until charred and toasted.
4. Serve the tomato-eggs with the toast, topped with the smashed avocado and feta and sprinkled with the dukkah and coriander, if using.