Charred Avo & Eggs

Prep Time
Cook Time
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"From one of our national supermarkets free monthly magazine June 2018"

Original recipe yields 2 servings


  • Serving Size: 1 (519.1 g)
  • Calories 587.7
  • Total Fat - 30.4 g
  • Saturated Fat - 9 g
  • Cholesterol - 947.1 mg
  • Sodium - 427 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 7.4 g
  • Sugars - 3.7 g
  • Protein - 38.4 g
  • Calcium - 201.4 mg
  • Iron - 6.5 mg
  • Vitamin C - 45.7 mg
  • Thiamin - 0.3 mg

Step 1

Halve and deseed the capsicum, then slice into fine strips and then trim and finely slice the spring onions, then destone, peel and chop the avocado.

Step 2

Drizzle 1 tablespoon of oil into a medium frying pan over a medium-high heat and add the spring onions, avocado and capsicum and fry for 3 to 4 minutes or until lightly charred.

Step 3

Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons and add to the pan, tossing with the charred vegetable and fry for 3 minutes or until sweet potato ribbons start to char.

Step 4

Spread the vegetables evenly in the pan and then using the back of a spoon push a dig out two pickets and crack an egg into each one, then tilt the pan so the whites run into the vegetables and bind everything together.

Step 5

Season with salt and pepper, cover with a lid or foil and let the eggs, cook for 3 to 5 minutes, depending on how runny you like you yolks.

Step 6

Meanwhile, deseed and finely slice the chilli, and pick and roughly chop the herbs.

Step 7

Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in an enjoy.

Tips & Variations

No special items needed.