Mexican baked eggs

Name: Mexican baked eggs
Total time: 15 min
Yield: 2
Ingredients: olive oil; 4 large free-range eggs; 1 red chilli; 1 ripe avocado; ½ a lime; 1-2 sprigs of fresh coriander

With zingy fresh lime

Serves 2

Cooks In15 minutes

DifficultyNot too tricky

Eggs Kosher for Passover Fruit

Nutrition per serving

Calories 292 15%
Fat 25.7g 37%
Saturates 5.9g 30%
Sugars 0.7g 1%
Salt 0.7g 12%
Protein 15.2g 30%
Carbs 1.3g 1%
Fibre 1.7g -

Of an adult's reference intake

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Ingredients

olive oil
4 large free-range eggs
1 red chilli
1 ripe avocado
½ a lime
1-2 sprigs of fresh coriander

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Method

Preheat the oven to full whack.
Grease a small skillet pan or round baking dish with a drizzle of olive oil, then crack in the eggs.
Finely slice the red chilli (deseed if you like) and scatter over the eggs.
Peel and destone the avocado, then slice. Halve the lime and squeeze over the juice of one half.
Arrange the avocado around the eggs, and season with a little sea salt and black pepper.
Place in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny.
Pick and roughly chop a few coriander leaves and sprinkle over the eggs, then cut the remaining lime half into wedges for squeezing over. Delicious served with hot buttered toast.