Heat a large frying pan, add the
pumpkin seeds and toast for a few mins
until they crack and pop, then tip out
into a bowl and set aside. Add the chorizo
and cook for 5 mins until it releases
some of its oils and becomes crisp.
Meanwhile, roughly mash the avocado
with the lime juice, half the coriander
and a pinch of salt.
Heat a griddle pan and cook the bread
for a few mins each side, or pop in the
toaster. Push the chorizo to the edge
of the frying pan, crack in the eggs and
fry to your liking.
To serve, divide the toast
between 2 plates, spread with the
mashed avocado, and pile on the
chorizo, fried eggs and pumpkin seeds.
Scatter with the remaining coriander.