Easy Baked Avocado Brunch Recipe with Eggs

Tex-mex baked avocados

  • serves 6
  • Easy

Start Christmas Day off with a bang with this no-fuss show-off brunch, packed with juicy tomatoes, eggs and avocados



  • olive oil 2 tbsp
  • onion 1, chopped
  • garlic 2 cloves, crushed
  • green chilli 1, chopped
  • cumin seeds 2 tsp
  • mild chilli powder 1 tsp
  • cherry tomatoes 400g tin
  • cherry tomatoes 250g, halved
  • avocados 3 large
  • eggs 6 small


  • coriander a handful, chopped
  • lime wedges
  • grated cheddar
  • corn tortillas 6, warmed
  • hot sauce (optional)


  • Step 1

    Heat the olive oil in a large ovenproof pan. Cook the onion and a pinch of salt for 10 minutes or until softened. Stir in the garlic, chilli and spices, and cook for another 2 minutes. Add the tinned and fresh tomatoes, and a tin full of water, then simmer for 30 minutes.

  • Step 2

    Halve and de-stone the avocados. Peel away the skin and scoop out a little of the flesh so the eggs can sit inside. Heat the oven to 190C/fan 170C/gas 5. Once the sauce has reduced, nestle the avocados into the sauce and crack an egg into each hole. Season, put on a lid, then bake until the eggs are done how you like them (about 7 minutes will give you a set white and runny yolk).

  • Step 3

    Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 315
  • Fat 27g
  • Saturates 5.7g
  • Carbs 6.3g
  • Sugars 4.4g
  • Fibre 5.9g
  • Protein 8.8g
  • Salt 0.3g