Baked Eggs Skillet with Avocado and Fire Roasted Tomatoes

My training partner shared this recipe with me several years ago & I make it quite often! I’ve changed it up a bit for my liking. The original recipe uses spicy tomatoes & you can find it at Kalyn’s Kitchen. It’s great for breakfast, lunch or dinner!

 Baked Eggs Skillet with Avocado and Fire Roasted Tomatoes

INGREDIENTS:

• 1 can Fire Roasted tomatoes
• 1 can diced green chiles
• 1 ripe avocado, sliced lengthwise into 10 slices
• 4 eggs
• Salt & Pepper to taste
• Tortillas (optional)

DIRECTIONS:

1. Preheat oven to 400F
2. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe.  (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
3. Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes & green chiles , and start to simmer over medium heat.
4. While the tomatoes & chiles simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices.
5. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.
6. Gently put each egg between two avocado slices, spacing them evenly apart.
7. Season to taste with salt & pepper.
8. Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
9. Serve hot, with warm tortillas or by themselves (that’s how I like them).