Makes 1 serving
- 1 avocado
- 2 eggs
- Salt & pepper
- 80g cherry tomatoes
- 1/4 small red onion
- 1/2 tsp harissa paste
- Coriander or parsley
- Squeeze of lemon
Preheat the oven to 180C/Gas 4.
Cut the avocado in half and remove the stone. Make the stone hole a little bigger by removing some of the flesh with a spoon. Crack the eggs into each avocado half and season with salt and pepper.
Place the avocado in a small ovenproof dish and bake in the oven for 15 – 20 minutes. In the meantime make the salsa.
Dice the cherry tomatoes and red onion and combine in a bowl with the harissa paste. Roughly chop a handful of fresh herbs and add to the tomato along with a squeeze of lemon. Set aside until ready to serve – season if required.
Remove the avocado from the oven and spoon over the salsa. To finish, sprinkle with more roughly chopped herbs.