Easy Baked Avocado Brunch Recipe with Eggs

Tex-mex baked avocados

Name: Tex-mex baked avocados
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, crushed; 1 green chilli, chopped; 2 tsp cumin seeds; 1 tsp mild chilli powder; 400g tin cherry tomatoes; 250g cherry tomatoes, halved; 3 large avocados; 6 small eggs; a handful coriander, chopped; lime wedges; grated cheddar; 6 corn tortillas, warmed; (optional) hot sauce

Preparation and cooking time
- Total time45 mins
Easy
Serves 6

Ingredients

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 green chilli, chopped
2 tsp cumin seeds
1 tsp mild chilli powder
400g tin cherry tomatoes
250g cherry tomatoes, halved
3 large avocados
6 small eggs

TO SERVE

a handful coriander, chopped
lime wedges
grated cheddar
6 corn tortillas, warmed
(optional) hot sauce

Method

STEP 1
Heat the olive oil in a large ovenproof pan. Cook the onion and a pinch of salt for 10 minutes or until softened. Stir in the garlic, chilli and spices, and cook for another 2 minutes. Add the tinned and fresh tomatoes, and a tin full of water, then simmer for 30 minutes.
STEP 2
Halve and de-stone the avocados. Peel away the skin and scoop out a little of the flesh so the eggs can sit inside. Heat the oven to 190C/fan 170C/gas 5. Once the sauce has reduced, nestle the avocados into the sauce and crack an egg into each hole. Season, put on a lid, then bake until the eggs are done how you like them (about 7 minutes will give you a set white and runny yolk).
STEP 3
Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like.