Avocado is one of my favourite foods in the world, no matter which way it comes, mashed, sliced, blended or baked.
In this recipe you will be baking your avocado, and if you haven't ever done this before, don't be afraid, its simply delicious. This is a creative breakfast recipe to impress! Hope you enjoy.
Ingredients
Adjust ingredients to how many people your cooking for. 1 avocado per person for a filling meal, half an avocado per person if its more of a side dish.
Baked avocado
- 1 medium or large avocado
- 2 eggs
- 1/4 teaspoon of cumin
- Pinch of Salt
Tomato salsa
- 2 roma tomatoes, diced
- 1 small red onion
- 1/4 cup shallots, chopped finely
- Juice of 1 lime
- Salt and pepper to taste
Directions
- 1. Preheat oven to 220 degrees Celsius. Cut avocado in half, carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little avocado at a time to fit the egg.
- 2. In a medium baking dish, rest the avocado halves inside face up, and be careful the avocado can't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.
- 3. Crack the egg directly in the avocado.
- 4. Sprinkle cumin and salt on top of the eggs, to taste.
- 5. Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.
- While baking, add all the tomato relish ingredients together and mix to combine.
- Serve the baked eggs with the tomato relish on the side and toast if you wish.
