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One-pan chilli eggs with guacamole

Name: One-pan chilli eggs with guacamole
Prep time: 25 min
Total time: 25 min
Yield: Serves 4-6
Cuisine: Mexican recipes
Ingredients: Splash sunflower oil; 4-6 large free-range eggs; 2 tbsp extra-virgin olive oil; Good pinch chilli flakes (we used aleppo chilli, from Turkish delis or https://www.souschef.co.uk/online specialists), or 1 red chilli, deseeded and finely chopped; Good quality bread, toasted and buttered, to serve; For the guacamole; 3 ripe avocados; 1 long red chilli, deseeded and finely chopped; 1 garlic clove, crushed; Large bunch fresh coriander, leaves roughly chopped; Juice 1-2 limes; ½ red onion, very finely chopped

Published: 31 Dec 14
Updated: 4 Mar 25

This classic combo of eggs and avocado is perfect for a spicy brunch or cheeky late-night supper.

Or, spice up your eggs a litle more with this vegetable-packed Turkish menemen with sumac yogurt.

Easy
December 2014

Test kitchen approved

Serves 4-6
Hands-on time 25 min

This classic combo of eggs and avocado is perfect for a spicy brunch or cheeky late-night supper.

Or, spice up your eggs a litle more with this vegetable-packed Turkish menemen with sumac yogurt.

Nutrition: per serving

Calories: 375kcals
Fat: 26.9g (5.9g saturated)
Protein: 12.9g
Carbohydrates: 21.2g (2.1g sugars)
Fibre: 4.4g
Salt: 0.7g

For 6 servings

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Ingredients

Splash sunflower oil
4-6 large free-range eggs
2 tbsp extra-virgin olive oil
Good pinch chilli flakes (we used aleppo chilli, from Turkish delis or online specialists), or 1 red chilli, deseeded and finely chopped
Good quality bread, toasted and buttered, to serve

For the guacamole

3 ripe avocados
1 long red chilli, deseeded and finely chopped
1 garlic clove, crushed
Large bunch fresh coriander, leaves roughly chopped
Juice 1-2 limes
½ red onion, very finely chopped

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Method

To make the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon. Put in a bowl and mash roughly with a fork, adding a pinch of sea salt. Mix in the rest of the ingredients, then taste and adjust the seasoning. Cover with cling film (see make ahead), then chill until needed.
When ready to eat, heat the sunflower oil in a large frying pan over a high heat. Crack in the eggs, then fry so the bottoms of the whites go crisp but the yolks stay runny.
In a small bowl, combine the olive oil with the chilli and some salt and pepper. Once the eggs are cooked to your liking, drizzle them with the oil and put the pan on the table. Serve with the guacamole, and toast for scooping.