Products Used

Hash Browns

Tomato and chilli baked eggs with hash browns and avocado

Tomato and chilli baked eggs served with our hash browns and avocado is perfect for a lazy weekend breakfast or brunch, the perfect comfort food to start your day off right.


 8 Green Isle Hash Browns

2 teaspoons olive oil

Pinch chilli flakes

2 large garlic cloves, sliced

¼ teaspoon cumin seeds

1 x 400 gram can cherry tomatoes

1 tablespoon butter

4 eggs

Salt and freshly ground black pepper

1 avocado, peeled, halved and sliced

handful fresh, chopped coriander


To serve

Toast (we love sourdough)


  1. Preheat the oven to 220 C / 200 C fan.
  2. Cook the Green Isle Hash Browns for 15 - 20 minutes until cooked through and crispy.
  3. Whilst the hash browns cook, heat the oil in a large non-stick frying pan. Add the chilli, garlic and cumin and cook until softened and starting to colour. Add the tomatoes to the pan and cook for 5 minutes, breaking them down with the back of a fork. Stir in the butter and when melted, break in the eggs on either side of the pan, seasoning the yolks with salt and pepper. Add a lid to the pan and cook until the eggs are set.
  4. Remove the pan from the heat and serve with the avocado, coriander, cooked hash browns and toast.

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