Baked eggs topped with avocado slices, chili, cotija cheese, and cilantro, served with crusty bread. A versatile and delicious brunch option that can be adjusted based on the number of eggs used.
1: To pickle chiles, add sliced chiles to a small bowl and cover with vinegar. Let the chiles pickle while you prepare the rest of the dish.
2: Preheat oven to 375°F.
3: Generously grease a large skillet with 3 tbsp butter or olive oil then crack eggs into the skillet.
4: Arrange avocado slices around eggs then season with salt and pepper.
5: Bake uncovered for 5-10 minutes until whites of the eggs are just set and yolks are runny.
6: Top with garlic chili crunch oil, pickled fresno chiles, cotija cheese, and fresh cilantro.
7: Serve alongside crusty bread for dipping.
