SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 20 min | INGREDIENTS: 1 large avocado 2 eggs 1/2 chorizo sausage 1/2 medium tomato 1 green onion 1/4 lime juiced 2 tbsp chopped cilantro olive oil S&P olive oil chopped chives for garnish |
DIRECTIONS
Preheat oven to 450°F.
Remove sausage from the casing. Heat a frying pan over medium high. Add sausage and break it up into small bits using a wooden spatula. Cook until browned all around, 3-5 min. Set aside.
Half the avocado lengthwise and remove the pit. Using a spoon, scoop out the flesh leaving about a 1/2 in border around*. The hollow should be large enough to fit an egg. Set the scooped out avocado flesh aside.
Place the avocados into an ovenproof dish, cut side up** Break the eggs into the hollow and top with cooked chorizo. Bake until the egg whites are set, about 15 min.
While the avocado bakes, chop the tomato, spring onions, and cilantro. Combine the remaining avocado flesh, tomatoes, spring onions, cilantro, lime juice, and olive oil. Salt to taste and mix well. Set aside.
Garnish the avocados with some chopped chives and serve with the guac on the side. Enjoy!
NOTES:
*Try to choose large avocados so the eggs easily fit in. Make the hollows shallow - the eggs will cook through more evenly.
**If your avocado halves do not stay upright, before you add the eggs, make small nests using strips of tin foil. Roll and squish the foil into a tube and close the two ends together into a ring. Place the avocados in the middle for more stability. Alternatively, you can use small and shallow ovenproof bowls.
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