This meal is just so simple and yummy, it’s a great supper for a busy weeknight or a deliciously slow Saturday morning. It works best if you have a cast iron skillet or element safe baking dish that you can transfer right into the oven to finish up the baking process. Our friends Holly and Caleb served us a variation of this meal a few years ago. As soon as we left their apartment my husband began asking me if I could make it for us. So we’ve been making it over the years in slightly different forms. We’ve tried it with leftover chorizo sausage baked in, or even couscous or red lentils! This is sort of an easy base recipe and you can play around with different options as you please! Next time I plan to take out the avocado and add ricotta, spinach and oregano. It would be so yummy with fresh garden basil – OH MAN. I’m so ready for summer garden herbs!
- 1 diced medium or large onion (any colour)
- 1-2 tbsp olive oil
- *splash of water or bone broth (*as needed)
- 3 garlic cloves (crushed)
- 1 large can of diced tomatoes
- 1 tsp red pepper flakes
- 1 avocado
- 6-10 eggs
- salt and pepper
1) Pre-heat oven to 350º.
2) Using an oven safe pan or dish (like a cast iron skillet or a rockcrok) sauté the diced onion in the olive oil over medium heat until the onions are clear. You might need to add a splash of water or bone broth to deglaze the bottom and help steam the onions.
3) Once your onions are clear, add the crushed garlic stirring quickly to prevent burning the garlic.
4) After 30 sec – 1 minute add the diced tomatoes and red pepper flakes, stir to combine.
5) Let simmer for about 10 minutes, stirring occasionally. You’re wanting to cook off at least half of the liquid, if not more.
6) Meanwhile prepare your avocado by slicing in half length-wise, removing the pit with a sharp knife, and slicing into long pieces, then carefully remove the pieces with a tablespoon.
7) When the liquid is mostly cooked off, remove from heat and let it sit and cool for about a minute, just so that it’s a little easier to work with and you don’t have steam in your face.
8) Arrange the avocado pieces in a flower or star shape on the top of the tomato and onion mixture, using a spoon gently create small wells between all the avocado pieces for the eggs to rest in.
9) Carefully crack and add the eggs into these wells, being careful not to break any yokes.
10) Top with fresh ground salt and pepper.
11) Bake covered for about 20min or until the egg is fully cooked, (alternatively, you could cook it for less if you’d like your eggs to be runny!)
12) Serve with fresh cilantro and a slice of toasted and buttered sour dough or artisan bread.
Enjoy friends! Let me know how you like it!