Baked egg avocado with tomato salsa

Name: Baked egg avocado with tomato salsa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 ripe avocados (e.g. Fuerte variety); 2 TEASPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 4 Eggs (Gr. M); 1 red onion; 200 g Tomatoes; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp a few squirts of Tabasco; 1 TABLESPOON Olive oil; 6 discs Bacon; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 ripe avocados (e.g. Fuerte variety)
2 TEASPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
4 Eggs (Gr. M)
1 red onion
200 g Tomatoes
2 TABLESPOONS White wine vinegar
7-10 Tbsp a few squirts of Tabasco
1 TABLESPOON Olive oil
6 discs Bacon
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Cut avocados in half lengthwise, remove the core. Brush cut surfaces with lemon juice. Cut off a piece of skin from the underside of the avocados so that they stand straight and firm on the tray.
2
Place on a baking tray, season cut surfaces with salt and pepper.
3
Beat the eggs one by one and let one egg slide into each hollow (some egg white may run onto the baking tray). Bake in a hot oven for about 20 minutes.
4
In the meantime, peel and finely dice the onion for the salsa. Wash and finely dice the tomatoes. Mix both. Season with salt, pepper, 1 pinch of sugar, vinegar and Tabasco. Stir in oil.
5
Cut the bacon into thin strips and fry them crisply in a pan without fat. Remove and let it drip off on kitchen paper. Remove avocados from the oven, season eggs with a little salt and pepper.
6
Sprinkle with bacon and add the salsa.