It's been a minute since I've been in the blogosphere. My day-to-day life has been quite consuming lately, but I have been brainstorming, creating, and concocting recipes; as well as exploring some new foods. This week I decided to keep it simple and share a breakfast that I enjoy at least once a week. If you want an easy, delicious and healthy breakfast then I suggest you try this one !
I strongly suggest that you use a cast iron skillet for this recipe. It can go from the stove top to the oven, the heat disperses evenly and believe it or not it cleans up real easy.
Today I'm using my small cast iron skillet (6.5" in), but I have used my 8" inch which serves 2. If you use the 8' inch skillet just double the ingredients of this recipe.
.....And what I like the most about using the smaller skillet....I can eat my breakfast right from the skillet, just be careful because the skillet can hold some heat !!!!
Before getting started with this recipe lets crack the eggs in small glass dishes to become room temperature. This step is necessary as it allows the yolk to not get done before the white of the eggs.
Let's cooked the diced tomatoes. I use Ro-Tel, but I have seen the grocery store brand of the same diced tomatoes with green chilies.
Spray the skillet with non-stick spray. Add the tomatoes and spread evenly in skillet. There will be a lots of liquid, but let tomatoes simmer until all the liquid has cooked off.
This dish was inspired from Kalyn's Kitchen Baked Eggs Skillet with Avocado and spicy tomatoes
Ingredients
Serving 1
- 1/2 can (10 oz) Ro-Tel diced tomatoes & green chilies
- 1/2 medium ripe avocado, cut into 4-5 slices
- 2 eggs
- Mrs. Dash garlic and herb seasoning and pepper
- 1 tbsp of green onions, chopped (garnish)
Instructions
Pre-heat oven to 400 degrees- Crack each egg individually in glass dishes to allow eggs to reach room temperature while preparing the rest of ingredients. This step is important so the egg yolks won't cook faster than the white of the eggs.
- Spray skillet with non-stick spray and arrange the tomatoes evenly in the skillet. Simmer on medium-low heat until all liquid is absorbed, generally about 5-6 minutes.
- While the tomatoes are simmering cut avocado in half and slice about 4-6 slices.
- When all liquid has been absorbed remove from heat and arrange the avocado slices on top of the cooked tomatoes.
- Gently pour eggs in between the avocado slices and sprinkle Mrs. Dash seasoning and black pepper on top. Place in oven for about 10-12 minutes or until the egg yolk is set.
- Garnish with chopped green onions.
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