Tomato and chilli baked eggs with hash browns and avocado
Tomato and chilli baked eggs with hash browns and avocado - 50 minutes - 4 people Ingredients 8 Green Isle Hash Browns 2 teaspoons olive oil Pinch chilli
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Cooking tools:
- Nonstick skillet
- Baking sheet
- Pepper mill
- Oven
- Stove
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Measuring cup
- Can opener
- Toaster
- Plate
Ingredients
- 8 Green Isle Hash Browns
- 2 teaspoons olive oil
- Pinch chilli flakes
- 2 large garlic cloves, sliced
- ¼ teaspoon cumin seeds
- 1 x 400 gram can cherry tomatoes
- 1 tablespoon butter
- 4 eggs
- Salt
- freshly ground black pepper
- 1 avocado, peeled, halved and sliced
- handful fresh, chopped coriander
- Toast (we love sourdough)
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