Mexican Baked Eggs with Smashed Avo

Mexican Baked Eggs with Smashed Avo

The incredible, edible egg is a nutritious powerhouse packed full of protein, B vitamins, potassium and omega 3s. This recipe is super easy, nutritious and can be eaten for breakfast, lunch or dinner. 

Avocados provide an abundance of rejuvenating fats for the body and are packed full of antioxidants, protein and vitamin C.


Baked eggs

1 tablespoon olive oil

1 Small onion

1 Small clove of crushed garlic

1 teaspoon teaspoon each of ground cumin, smoked paprika, ground coriander,

1/2 teaspoon chilli flakes

1 400g tin crushed tomatoes

3 free range eggs 


Preheat oven to 180 degrees celsius

In a medium sized oven proof skillet, lightly fry off onion and garlic for a few minutes until translucent.

Add spices and gently fry until fragrant

Add tinned tomatoes and bring to simmer over a low heat

Gentle crack eggs into the pan and place in oven for 15 minutes until the eggs are done.

While the eggs are baking in the oven, get started on the corn and guacamole



Smashed avocado

1 Large ripe avocado

A handful of fresh coriander leaves

1 Juice of lime

1/2 cob corn

sea salt and pepper



Chargrilled corn

1/2 corn cob

Ideally, this corn is done on the BBQ, however if you have a gas stove, you can do this carefully on the element.

Bring a sauce pan of salted water to the boil and simmer the corn for 2-3 minutes. Dry off and gently place on the gas stove top plates and chargrill until the corn starts to pop and smell delicious. Once it is done, let it cool and shred the kernels off the cob and set aside for the guacamole. You can also serve the cobs whole as a side dish and serve with fresh lime juice, coriander, organic butter and plenty of salt and pepper.


For extra protein, add some black beans to the tomato mix For dinner, serve with a side of green salad

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