2 avocados, halved and pitted (for the egg base)
2 small eggs
10 cherry tomatoes, quartered
1 Tablespoon coriandar, coarsely chopped
1 shallot, white part only
1 Teaspoon fresh lime juice
Avocado coarsely chopped (for the salsa)
Sea salt to taste, ½ – 1 Teaspoon
2 Tablespoon crumbled feta cheese
Preheat the oven to 180 degrees.
Scoop out some of each avocado half to make a dish for the egg, leaving about 2cm next to the skin. Place each avocado in a ramekin dish or similar.
Crack one egg at a time into a separate bowl and pour only what will fit into the avocado, discarding any amount of the white that might be leftover.
Carefully place the avocado eggs in the oven, taking care not to tip them over.
While the eggs are baking, assemble the salsa.
Slice shallots finely. Mix together the tomatoes, coriandar, green onion, lime juice, and the chopped avocado. Add sea salt in to taste right before serving.
The eggs will take about 20 minutes to bake, however can be taken out early if you prefer them runny.
Serve the baked avocado eggs immediately topped with salsa and the feta cheese.