Avocado baked eggs with tomato salsa
4
Points®
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
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.
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