Baked Eggs Skillet with Avocado and Spicy Tomatoes

Ingredients

• 1 can Ro-Tel tomatoes
• 1 ripe avocado, sliced lengthwise into 10 slices
• Vege-Sal and fresh-ground black pepper, to taste
• 4 eggs

Directions

1. Heat the oven to 400F/200C. Crack the eggs into separate ramekins and leave them out to lose their chill while you get everything else going. It may feel a little particular, but cold eggs can leave you waiting on the whites while the yolks cook past where you want them.
2. Coat a medium oven-safe skillet with non-stick spray or brush it with oil. Add the tomatoes and bring them to a simmer over medium heat. A cast iron skillet works especially well here if you have one.
3. As the tomatoes cook down, peel the avocado, halve it, and slice each half into 5 thin pieces. Once the tomatoes have cooked until their liquid is gone, about 4-5 minutes, lower the heat and lay the avocado slices in the pan in a spoke-like pattern.
4. Carefully slide each egg into the spaces between the avocado slices, keeping them evenly distributed. Sprinkle with Vege-Sal or salt and fresh-ground black pepper to taste.
5. Transfer the skillet to the hot oven and bake until the whites are fully set and the yolks are cooked the way you like them, about 10-12 minutes if you want them runny. Serve hot, with low-carb tortillas or 100% whole wheat toast if desired. Green Tabasco Sauce is a nice match.