Shakshuka Stuffed Avocado

Here's a simple-to-make and novel breakfast idea that combines the Middle Eastern shakshuka with delicious avocados, plus the panko breadcrumbs add tons of texture to this dish
Shakshuka Stuffed Avocado
ITP Images
Shakshuka Stuffed Avocado
September 10, 2019
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

2 large spinneysFOOD Organic Avocados, halved
1x 400g tin spinneysFOOD Chopped Tomatoes
1 garlic clove, finely grated
½ tsp chilli flakes
A pinch of spinneysFOOD Fine Cumin
spinneysFOOD Sea Salt
Cracked spinneysFOOD Whole Black Pepper, to taste
4 large eggs
100g panko breadcrumbs, toasted

METHOD

  • 1

    Preheat the oven to 220°C, gas mark 7.

  • 2

    In a large baking dish, place the avocados skin-side down.

  • 3

    In a medium-sized pot placed over a high heat, combine the tinned tomatoes, garlic, chilli flakes, cumin and seasoning and cook for 10-15 minutes.

  • 4

    Crack the eggs and separate the whites into a medium bowl. Place an egg yolk in each avocado half. Spoon some egg white over to fill the cavity.

  • 5

    Season well with salt and pepper and cover with foil.

  • 6

    Place in the oven for 15-20 minutes or until the egg is cooked to your liking.

  • 7

    Remove from the oven and serve with the tomato sauce and panko breadcrumbs.

  • 8

    Drizzle with some olive oil and season well.

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