Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tex-mex baked avocados
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 green chilli, chopped
- 2 tsp cumin seeds
- 1 tsp mild chilli powder
- 400g tin cherry tomatoes
- 250g cherry tomatoes, halved
- 3 large avocados
- 6 small eggs
TO SERVE
- a handful coriander, chopped
- lime wedges
- grated cheddar
- 6 corn tortillas, warmed
- (optional) hot sauce
Method
- STEP 1Heat 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 2Halve 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 3Scatter over the coriander, then serve with lime wedges, grated cheese, warm tortillas and hot sauce, if you like.
