One Pan Chilli Eggs With Homemade Guacamole

A simple supper, lunch or brunch dish that tastes amazing. I mean, what’s not to love? Smashed up avocados with chilli, coriander, lime, garlic and crispy fried eggs!! A total winner in my household!

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Ingredients

Splash sunflower oil

4 large free-range eggs

2 tbsp extra-virgin olive oil

1 pinch chilli flakes or 1 red chilli, deseeded and finely chopped

Good quality bread, toasted and buttered, to serve

For the guacamole

2 ripe avocados

1 long red chilli, deseeded and finely chopped

1 garlic clove, crushed

Large bunch fresh coriander, leaves roughly chopped

Juice 1/2 lime

½ red onion, very finely chopped

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Method

01.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.

02.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.

03.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.

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Tara Smith

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