Avocado baked eggs with tomato salsa
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 tablespoons, chopped
¼ teaspoons, 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.