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1
First you want to make your tomato salad so it can marinate.
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2
Dice your tomato, your green onions and some cilantro, and place into a bowl season w salt pepper and garlic powder.
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3
Sprinkle with a vinegar of your choice I use white balsamic but any acid will be fine you can also squeeze some lime juice instead.
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4
Put this in the fridge while you are working on the rest of your meal.
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5
Next cut your avocado in half and remove the pit, if your space where the pit was looks to small to hold at least your egg yolk take a spoon and scrape some avocado out.
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6
Place them in a baking dish I use foil to help them stand up straight.
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7
Crack your eggs into the holes and season your eggs
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8
Place the dish carefully in the oven at 350F Fahrenheit and cook till your eggs reach you favorite stage (I like my whites cooked w a runny yolk) it takes about 10 minutes in my oven if you like your yolk cooked leave them in longer.
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9
When there finished pull them out and serve them with your tomato salad on top and a wedge of lime to squeeze on your egg it makes the whole dish pop w flavor and cut the richness of the avocado and egg
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10
And enjoy!
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11
( you can use egg beaters instead of a whole egg if you want and add any extra spices or veggies to your tomato salad I use regular onions when I don't have green on had) add some queso fresco if you have it after baking
