Eggy Avocado with Bacon Salsa

I am balls-deep in this “healthy eating” malarkey now. And I’m enjoying avocados a lot.

A LOT.

Before this, I only ate them in the form of sides for Mexican food. And while they are a FINE addition to any Mexican spread, they are so much more.  Putting eggs in avocados feels like such an obvious combination. I mean, the avocados even have a little egg-indentation, all ready to go!

This could make a perfect breakfast on its own. And by on its own, I clearly mean with the addition of toast. I went with it for dinner and had some smoked mackerel on the side. The strong smoky fish was a beautiful accompaniment to the tangy salsa, and eggy avocado goes with everything.

serves 2 (1 if you're hungry, no judgement)

Ingredients

• 1 tsp cumin
• 2 tsp olive oil
• ½ jalapeno, sliced
• Handful of chopped vine tomatoes
• 1 clove garlic
• Salt and pepper
• 1 avocado
• Squeeze of lime juice
• 2 eggs
• 2 scallions, sliced

Method

Preheat the oven to 210 degrees Celsius.

Heat the pan, and toast the cumin. Stir through the oil, and fry the bacon. Set aside a little for scattering crisply on top. Then saute the onion and jalapeno until softened slightly.

Add then add tomatoes, garlic, paprika, salt and simmer for 5 minutes until slightly tender.

Meanwhile, cut the avocado in half, remove the stone and peel. Using a spoon, gently hollow out the hole left by the stone a little more, so you can fit more egg in. Squeeze some lime on top.

Take the salsa off the head, and make two wells in it. Nestle the avocado in the salsa wells. Crack an egg in each.

Bake in the oven for 15 minutes until the whites of the egg are cooked though. Slightly less for a soft boiled, slightly longer for a hard boiled.

Remove from the oven, season, scatter with bacon and scallions, and serve immediately.