Ingredients

• 1 ripe avocado
• 2 medium free-range eggs
• 1 tomato
• finely chopped
• 3 spring onions
• finely sliced
• 1-2 pitta breads
• toasted
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Slice the avocado in half lengthwise and twist to separate the halves. Chop a knife into the avocado stone (like an axe) and lever it out of the avocado. If the stone is small
• you may need a teaspoon to scoop out a bit of a bigger hole. A tablespoon-size hole works best.
• Scrunch up some tin foil to hold the avocado halves in place on a baking tray
• or wedge them into a small tin so they don't move.
• Crack one of the eggs into a small bowl
• then carefully pour it into one half of the avocado and season with salt and pepper. Repeat with the other half
• then bake for 12-15 minutes until the egg white is cooked through.
• Serve with the tomato
• spring onions and toasted pitta on the side.