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Preparation Method

Prep onion, chopped cloves garlic, crushed green chilli, chopped cherry tomatoes, halved TO SERVE a handful coriander, chopped lime wedges grated cheddar 6 corn tortillas, warmed (optional) hot sauce 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. source: olivemagazine.com