Ingredients
Method
Preheat oven to 200°C. Line a baking tray with paper and scatter the tomatoes and chorizo in the tray. Drizzle with olive oil and vinegar, season to taste and roast for 15-20 minutes until the tomatoes are tender and chorizo is crisp.
Meanwhile, scoop the avocado flesh into a bowl and coarsely crush with a fork. Crumble in the feta, add the garlic and lemon juice, season generously to taste and mix to combine, but still leaving little chunks of feta in the crushed avocado.
Heat a splash of oil in a large frying pan over medium-high heat, crack in half the eggs and fry for 2-3 minutes until egg white is set and yolk is still runny – turn the egg if you prefer your eggs over-easy. Transfer to a plate and keep warm while you cook the remaining eggs.
Meanwhile, toast the bread in a toaster or under a pre-heated grill and keep warm.
To serve, spread the toast thickly with the crushed avocado mixture. Load each avocado toast up with a fried egg, and spoon over some of the roast tomato and chorizo mixture. Season to taste and serve with baby spinach.
Ingredients
Directions
Preheat oven to 200°C. Line a baking tray with paper and scatter the tomatoes and chorizo in the tray. Drizzle with olive oil and vinegar, season to taste and roast for 15-20 minutes until the tomatoes are tender and chorizo is crisp.
Meanwhile, scoop the avocado flesh into a bowl and coarsely crush with a fork. Crumble in the feta, add the garlic and lemon juice, season generously to taste and mix to combine, but still leaving little chunks of feta in the crushed avocado.
Heat a splash of oil in a large frying pan over medium-high heat, crack in half the eggs and fry for 2-3 minutes until egg white is set and yolk is still runny – turn the egg if you prefer your eggs over-easy. Transfer to a plate and keep warm while you cook the remaining eggs.
Meanwhile, toast the bread in a toaster or under a pre-heated grill and keep warm.
To serve, spread the toast thickly with the crushed avocado mixture. Load each avocado toast up with a fried egg, and spoon over some of the roast tomato and chorizo mixture. Season to taste and serve with baby spinach.