Avocado y huevos caliente
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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
Serves 2
- 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 cup 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Avocados
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9 days ago Komal Andorinha
looks delicious, could you please tell me what that gold thing is on top of the avocado, for my curiosities sake? Thank you.
8 days ago Angela @ the well-worn apron
Do you mean the egg? There is a spot that has bubbled and browned maybe that's what you're referring to. Was that helpful?
4 months ago fldspr
This is tasty with capital T! I will definitely make this again as avocados are now in season in Indonesia.
11 months ago vgonyea
This was delicious!! I used cut up grape tomatoes instead of canned and I sprinkled the avocado with some lime juice before I put the egg into it.
I also added a scallion to the cilantro for garnish, which I think adds that extra "bit of complexity" that Lucy's review indicated was needed.
11 months ago Angela @ the well-worn apron
Squeeze of lime is genius. I might add that to the recipe. Hope that's ok. And, thanks for trying the dish.
11 months ago LucyS
I thought about lime juice too! But really, it was so delicious. Congrats on the CP! I had a lot of fun making this!
11 months ago arielleclementine
beautiful recipe- congrats on the CP!
11 months ago vvvanessa
Fantastic idea!
11 months ago vrunka
This is inspired. I know what I'm making for brunch this weekend!
11 months ago Angela @ the well-worn apron
I hope you like the dish. If you really like things spicy consider substituting a serrano for the jalapeno.