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Author Notes: Inspired by Huevos Rancheros, Shakshouka and an extra avocado I created this dish that's great for breakfast or dinner. The heat and size of jalapenos varies greatly so proceed with caution if you don’t like things too spicy. Margo True of Sunset Magazine has a tip for testing the heat of a pepper. (http://www.youtube.com/watch?v=aTD3aCsZiVI)
If you want the entire egg to stay in the avocado while baking use small eggs. I use whatever I have on hand. The eggs in this photo are very large.
Tie a piece of aluminum foil to the handle of the pan before you place it in the oven if you’re like me and sometimes forget the handle will be extremely hot for several minutes after it’s removed from the oven. The foil bow isn’t insulation but a reminder.
—Angela @ the well-worn apron
Food52 Review: This is so perfect for summer brunch - light but flavorful, easy to make, wonderful to look at but can be dissolved into a big eggy mess (as all good brunch dishes should) when you attack it. I loved the combination of the avocado and egg contrasted with the spicy salsa, and the avocado to egg to salsa ratio was perfect. I thought the cumin, jalepeno, and cilantro added a great kick, but it might have benefited from another spice or flavoring for a bit more complexity. —LucyS
- 1 teaspoon cumin seed
- 2 teaspoons olive oil
- 1/2 large onion, chopped
- 1 jalapeño, sliced (save 2-4 slices for garnish)
- 1 1/2 cups diced tomatoes (canned or fresh)
- 1 clove garlic, sliced very thin
- Kosher salt
- 1 large avocado
- 2 eggs
- 2 tablespoons chopped cilantro
- Warm corn tortillas (optional)
- Lime wedges
- Pre-heat oven to 425°.
- 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.
- 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.
- 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.
- Garnish with cilantro, jalapeño and lime wedges. Serve with warm corn tortillas if desired.
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