Tex-Mex Baked Avocados
A delicious and healthy Tex-Mex brunch option.
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 green chilli chopped
- 2 tspn cumin seeds
- 1 tspn chili powder
- 400 g cherry tomatoes canned
- 250 g cherry tomatoes halved
- 3 large avocadoes
- 6 small eggs
- coriander handful, chopped
- lime wedges to serve
- grated cheddar cheese to serve
- 6 corn tortillas warmed
Heat olive oil in a large oven-safe pan.
Add in the onion and a pinch of salt. Cook for 10 minutes or until the onion is softened.
Stir in the garlic, green chilli and other spices. Cook for another 2 minutes.
Add the canned and fresh tomatoes. Use the tomato can to fill with water and add. Simmer for 30 minutes.
Cut the avocadoes in half and remove the seed. Peel the skin off and scoop out the center so an egg can sit inside.
Heat your oven to 375℉.
Nestle the sliced avocados into the tomato sauce and crack an egg into each of the holes scooped out earlier. Season with salt and pepper, cover, then bake until eggs are white and yolks runny (or however you like your eggs).
Garnish with coriander, lime wedges, grated cheese, and a tortilla.