A perfect summer brunch and a great way to use up any over ripe avocados and under ripe tomatoes.
No recipe needed for this one, and it’s all cooked in a small saucepan that you can put in oven (avoid plastic handles). A handful of tart green tomatoes, cut in quarters and stewed in a little water until softened. Creamy over ripe avocado (still green inside, not blackened) stirred into the sauce. Little pockets hollowed out of the sauce where you crack in a couple of eggs. Scatter over some torn coriander leaves. Bake for about 5 minutes at 180C until the eggs set. Simplicity itself. Season with salt and serve with some sourdough bread.