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Photo of Avocado baked eggs with tomato salsa by WW

Avocado baked eggs with tomato salsa

4
Point(s)
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy
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.

Ingredients

Avocado

120 g, halved, and stones removed

Egg, whole, raw

2 medium, raw

Red onion(s)

½ small, finely diced

Lime Juice, Fresh

2 tablespoon(s)

Tomato

1 small, deseeded and finely chopped

Chilli, green or red

1 individual, green, deseeded and finely chopped

Coriander, fresh

1 tablespoon(s), chopped

Ground Cumin

¼ teaspoon(s), level

Instructions

  1. 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.
  2. Crack an egg into each half, then bake for 15-20 minutes, or until the egg whites are set and the yolks soft.
  3. 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.
  4. Top the avocado halves with the salsa, then season and serve.

Notes

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.

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