Mr Colonial Cravings is a sucker for an eggy breakfast and he’s particularly partial to any that involve rich sticky, runny yolks. Add to that some jammy roasted tomatoes and creamy avocado and you’ve got a winner as far as he’s concerned. I on the other hand can’t bear eggs that haven’t had the life beaten out of them so this recipe is all for him. That also means that he was chief taste tester on this one but he assures me that it was yummy! If you’re having a particularly lazy day then you could do a lot worse than to kick it off with this…
handful of cherry tomatoes
salt, pepper, chili and olive oil to season.
Pre-heat your oven to 200°c.
Cut the tomatoes in half and toss them in a tiny bit of olive oil along with chili flakes and sea salt. Pop them in a small oven-proof dish and bake them for around five minutes.
Meanwhile, halve, peel and pit the avocado. If the cavity left by the stone isn’t very large use a teaspoon to hollow it out a bit more, remember you need to fit an egg in there.
Once the tomatoes have had their head start on roasting, remove them from the oven and place the avocado in the middle of them cut side up. Try to use the tomatoes to support the avocado a bit and then crack the egg in the hollow where the stone was. Sprinkle with a little black pepper and then bake for about 15 minutes, or until the egg is done to your liking. Serve with lots of hot, buttered toast for dunking in the egg yolk and smearing with creamy avocado.