Make these smoky Tex-Mex baked avocados for a low-carb brunch or dinner, then check out our keto chilli, vegetable omelette and more keto recipes. Also see our recipes for Tex-Mex sweetcorn salad and refried beans.


  • 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


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


  • 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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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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