Baked Avocado Eggs & Salsa

Recipes courtesy of Photography: David Loftus Food Stylists: Pip Spence & Libby Silbermann

Add a few slices of fried halloumi or a couple of sweetcorn fritters if you fancy adding a bit of extra substance to this tasty dish.

  • 1 avocado
  • 2 Clarence Court Burford Brown eggs
  • Sea salt and freshly ground black pepper
  • Extra virgin olive or rapeseed oil
  • ¼ red onion, peeled and finely chopped
  • 300g ripe cherry tomatoes
  • Juice of 1 lime or a splash red wine vinegar
  • A few sprigs coriander or flat leaf parsley, leaves picked and stalks reserved
  • Pre-heat the oven to 200°C/Fan 180°C/Gas 6.Halve and de-stone the avocado. You may need to scoop out a little of the flesh to fit the egg in but you can chop this up and add to the salsa. Trim a little bit from the base of each half so they sit flat on a baking tray. Crack the eggs into the scooped out avocados, season and drizzle with a little oil. Cover each with a piece of foil and bake in the oven for around 20 minutes.
  • Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of extra virgin olive or rapeseed oil. Finely chop the coriander stalks and chop most of the leaves. Add to the salsa, season well and stir.
  • Once the eggs are baked remove the foil and carefully transfer the avocados to serving plates. Spoon over the salsa, sprinkle with coriander and enjoy!
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