2 slices of crusty bread
2 tsp za’atar
Heat the oven to 220 °C. Halve the avocados and scoop out a bit of the flesh to make a bigger hole. Crack the eggs, and pour a little of the white into a glass. Carefully slide the rest of the white and the yolk into the avocado. Repeat with the other 3 halves.
Sprinkle the avocados with salt, pepper and a little za’atar, and bake in the oven for 7 minutes, until the whites are set, but the yolk still runny.
Cut the bread into sticks and fry in a little oil until golden brown. Serve the avocados with the bread to dip.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS AND WASSIM KARAM