Baked Eggs Skillet with Avocado and Spicy Tomatoes

Directions

Preheat oven to 400F/200C. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. I highly recommend using a Cast Iron Skillet for this if you have it. While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes , turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan. Gently put each egg between two avocado slices, spacing them evenly apart. Season to taste with Vege-Sal or salt and fresh-ground black pepper. Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks. Serve hot, with low-carb tortillas or 100% whole wheat toast if desired. This is good with Green Tabasco Sauce .