4 large free-range eggs
1 red chilli
1 ripe avocado
½ a lime
1-2 sprigs of fresh coriander
Preheat the oven to full whack.
Grease a small skillet pan or round baking dish with a drizzle of olive oil, then crack in the eggs.
Finely slice the red chilli (deseed if you like) and scatter over the eggs.
Peel and destone the avocado, then slice. Halve the lime and squeeze over the juice of one half.
Arrange the avocado around the eggs, and season with a little sea salt and black pepper.
Place in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny.
Pick and roughly chop a few coriander leaves and sprinkle over the eggs, then cut the remaining lime half into wedges for squeezing over. Delicious served with hot buttered toast.