Categories: Vegetables
Ingredients
- 1 tsp cumin seed
- 2 tsp olive oil
- 1/2 large onion, chopped
- 1 jalapeño, sliced (save 2-4 slices for garnish)
- 1 1/2 cup diced tomatoes (canned or fresh)
- 1 clove garlic, sliced very thin
- Kosher salt
- 1 large avocado
- 2 eggs
- 2 Tbsp chopped cilantro
- Warm corn tortillas (optional)
Directions
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Pre-heat oven to 425°.
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Heat medium oven safe skillet over medium heat. Toast cumin in pan until fragrant. Add olive oil to pan. Sauté onion and jalapeno in hot olive oil until vegetables begin to soften. Add tomatoes, garlic, and 1/2 teaspoon salt; simmer about 5 minutes to let flavors combine and liquid reduce slightly. If tomatoes aren’t very juicy you may need to add a tablespoon or 2 of water.
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While the vegetables simmer cut avocado in half, remove pit and peel. If needed, scoop out a little more avocado to make room for one egg in each half.
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Take the simmering salsa off the heat; add salt to taste. Make 2 small wells in the salsa and nestle in the avocado cut side up. Crack one egg into each avocado half. Sprinkle eggs with a small pinch of salt. Bake in the oven until the egg is done to your liking. 15 minutes yields cooked whites and a yolk that is slightly runny in the middle.
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Garnish with cilantro and jalapeño. Serve with warm corn tortillas if desired.