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These Turkish Baked Eggs with a dash of Avocado oil make the perfect breakfast. Check out this short instructional video along with the full recipe here:
Avocado oil
1/2 small red onion, finely chopped
1-2 chorizo sausages, sliced
440g / 15oz tin Watties tinned tomatoes, Moroccan flavour
6 eggs
Fresh coriander
Avocado Oil infused with Chilli
Toasted bread and greek yoghurt, to serve
- In a small pan , cook the onion with avocado oil over a medium heat until softened. Add the chorizo, and cook for a further few minutes until golden.
- Add the tinned tomatoes, and simmer for 10 minutes. Remove from the heat, then use a spoon to create wells for the eggs to sit. Create one at a time until all the eggs are in the tomato mixture.
- Bake in the oven at 190 degrees celsius for 10-12 minutes or until the eggs are cooked to your liking.
- To serve, sprinkle with fresh coriander, drizzle with avocado oil infused with chilli and enjoy with freshly toasted bread.
CategoryAvocado Oil, Natural Avocado Oil, Extra Virgin Avocado Oil, VideosCuisineBreakfast
Ingredients
Avocado oil
1/2 small red onion, finely chopped
1-2 chorizo sausages, sliced
440g / 15oz tin Watties tinned tomatoes, Moroccan flavour
6 eggs
Fresh coriander
Avocado Oil infused with Chilli
Toasted bread and greek yoghurt, to serve
Directions
1
- In a small pan , cook the onion with avocado oil over a medium heat until softened. Add the chorizo, and cook for a further few minutes until golden.
- Add the tinned tomatoes, and simmer for 10 minutes. Remove from the heat, then use a spoon to create wells for the eggs to sit. Create one at a time until all the eggs are in the tomato mixture.
- Bake in the oven at 190 degrees celsius for 10-12 minutes or until the eggs are cooked to your liking.
- To serve, sprinkle with fresh coriander, drizzle with avocado oil infused with chilli and enjoy with freshly toasted bread.
