Baked Eggs With Vegetables And Avocado Salad Recipe

Prepare the Vegetable Base

1. Preheat your oven to 375°F (190°C). 2. Chop 1 bell pepper, 1 zucchini, 1 small onion, and 2 tomatoes into small pieces. 3. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. 4. Add the chopped vegetables to the skillet and sauté for 5-7 minutes, until they are tender. 5. Season with salt, pepper, and your choice of herbs (e.g., oregano, thyme).

Bake the Eggs

1. Create small wells in the cooked vegetable mixture in the skillet. 2. Crack 4-6 eggs into the wells. 3. Transfer the skillet to the preheated oven. 4. Bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny (or cook to your desired doneness).

Prepare the Avocado Salad

1. While the eggs are baking, prepare the avocado salad. 2. In a mixing bowl, combine 2 diced avocados, 1/2 red onion (thinly sliced), 1 handful of chopped cilantro, juice of 1 lime, and a pinch of salt. 3. Toss gently to combine.

Serve the Dish

1. Remove the skillet from the oven and let it cool slightly. 2. Serve the baked eggs with the vegetable mixture alongside the avocado salad. 3. Optionally, garnish with additional cilantro or a sprinkle of feta cheese.