Avocado Y Huevos Caliente

• 1 teaspoon cumin seed
• 2 teaspoons olive oil
• 1/2 large onion, chopped
• 1 jalapeno, sliced (save 2-4 slices for garnish)
• 1 1/2 cups diced tomatoes (canned or fresh)
• 1 clove garlic, sliced very thin
• Kosher salt
• 1 large avocado
• 2 eggs
• 2 tablespoons chopped cilantro
• Warm corn tortillas (optional)
• Lime wedges

1. Pre-heat oven to 425u0b0.
2. Heat medium oven safe skillet over medium heat. Toast cumin in pan until fragrant. Add olive oil to pan. Saute onion and jalapeno in hot olive oil until vegetables begin to soften. Add tomatoes, garlic, and 1/2 teaspoon salt; simmer about 5 minutes to let flavors combine and liquid reduce slightly. If tomatoes aren't very juicy you may need to add a tablespoon or 2 of water.
3. While the vegetables simmer cut avocado in half, remove pit and peel. If needed, scoop out a little more avocado to make room for one egg in each half.
4. Take the simmering salsa off the heat; add salt to taste. Make 2 small wells in the salsa and nestle in the avocado cut side up. Crack one egg into each avocado half. Sprinkle eggs with a small pinch of salt. Bake in the oven until the egg is done to your liking. 15 minutes yields cooked whites and a yolk that is slightly runny in the middle.
5. Garnish with cilantro, jalapeno and lime wedges. Serve with warm corn tortillas if desired.

cumin, olive oil, onion, tomatoes, clove garlic, kosher salt, avocado, eggs, cilantro, corn tortillas, wedges

Taken from food52.com/recipes/17998-avocado-y-huevos-caliente (may not work)