Baked Mexican Eggs |
Favourites 35

Prep Time: 5 Minutes | Cooking Time: 10 Minutes

Serves 2

Baked eggs are a classic brunch staple. Enjoy this softly spiced version with friends on a lazy Sunday morning – and don't skip the parsley garnish, it adds the perfect balance of freshness.


  • 1 tbsp of coconut oil
  • 1 red pepper
  • 3 tomatoes
  • ½ of a red onion
  • ¼ tsp of ground cumin
  • 4-6 tbsp of water
  • 50g of spinach
  • 1 avocado
  • 4 eggs
  • 10g of flat leaf parsley


  1. Thinly slice the red pepper and chop the onion, sauté in the coconut oil in a frying pan for one minute.
  2. Chop the tomatoes and add to the pan along with the cumin and cook for two minutes over a medium heat.
  3. Add half the water to the pan and leave to simmer for three minutes before adding the rest of the water and cooking for a further minute.
  4. Add the spinach to the pan, mix through and season.
  5. Halve the avocado, remove the stone and slice. Lay the avocado slices on top of the tomato, pepper and spinach mixture in the pan.
  6. Next, carefully crack the eggs on top of the avocado, put a lid over the pan and cook for two to four minutes, or until the white of the eggs is just set but the yolks are runny.
  7. Remove from the heat, sprinkle with the chopped parsley and serve.


Recipe courtesy of Honestly Healthy

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