Baked eggs with avocado
A super nourishing, super filing and a super delicious breakfast/brunch recipe of baked eggs along with some cherry tomatoes and avocados that comes together so easily
Equipment
- Oven
Ingredients
- 5 eggs
- 1 ripe avocado thinly sliced
- 500 g cherry tomatoes cut in halves
- 1 cup spring onions finely chopped
- 1 tsp garlic minced
- 1 tbsp chilli flakes optional
- 1 tbsp black pepper freshly crushed
- ½ cup mozzarella cheese optional
- 2 tsp lime/lemon juice
- 2 tbsp chives finely chopped
- 1 tsp chilis finely chopped (optional)
- 2 tbsp olive oil
- sea salt to taste
Instructions
- In a mixing bowl, take the cherry tomatoes and mix them with some sea salt and pepper. Let it sit for 5 minutes
- Heat the olive oil in a cooking pot, add in the spring onions, garlic and the cherry tomatoes. Mix well and cook over medium heat for 5-7 minutes and then remove from flame
- Grease two medium, oven proof dishes with some olive oil. Divide and spoon in the sautéed tomato-onion mixture in them, top it off with the cheese and then break the eggs over them
- Apply the lime juice to the avocado slices, place them over the egg whites and sprinkle over the salt, pepper and chili flakes (if using). Bake in a pre heated oven at 200°C for 10-12 minutes and then remove
- Garnish your delicious baked eggs with avocados with the chives, chilies and serve fresh and warm with toasted bread or just as is. Enjoy!
Notes
- The time to bake, will depend upon how well done you like your egg yolks to be. I like mine throughly cooked so 12 minutes are enough. In case you like them runny, bake the eggs for lesser time
- Some flavours that you can add are dried herbs like oregano/Italian mixed herbs/garam masala etc to flavour the tomatoes in step 2, as well
- g - grams
- C - celcius
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 milliliters