Avocado baked eggs with tomato salsa
Whichever tasty filling you choose, these Insta-worthy eggs are sure to be a smash hit. Take a look at our avocado baked eggs with smoked salmon too.
120 g, halved, and stones removed
Egg, whole, raw
2 medium, raw
½ small, finely diced
Lime Juice, Fresh
1 small, deseeded and finely chopped
Chilli, green or red
1 individual, green, deseeded and finely chopped
1 tablespoon(s), chopped
¼ teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking dish with kitchen foil. Cut a thin slice from the bottom of each avocado half so they sit flat, then put in the prepared baking dish. Scoop out a small indentation from the centre of each half.
- Crack an egg into each half, then bake for 15-20 minutes, or until the egg whites are set and the yolks soft.
- Meanwhile, make a pickle for the salsa topping. Put the red onion and lime juice in a small bowl. Set aside to pickle for 15 minutes, then stir in the tomato, chilli, coriander and cumin.
- Top the avocado halves with the salsa, then season and serve.
Is my avocado ripe? Lift the small round stem at the top – if the flesh beneath is green or yellow, it’s ripe and ready to eat; brown usually means overripe; and if it’s difficult to lift off, it’s under-ripe.