Metachrosis

2 teaspoons olive oil
1 teaspoon Cumin "seed"
1/2 large onion, chopped
1 jalapeno, sliced (or favorite chili)
1 1/2 cup diced tomatoes
1 clove garlic (fine chop)
Kosher salt
1 large avocado
2 eggs
2 tablespoons chopped cilantro
Warm corn tortillas

Preheat oven to 425°.
Heat medium oven safe skillet over medium heat.

Toast cumin in pan until fragrant. Add olive oil to pan. Sauté 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 the tomatoes aren't very juicy you may need to add a tablespoon or two of water.


While the vegetables simmer, cut the avocado in half, remove the pit and peel. If needed, scoop out a little more avocado to make room for one egg in each half.



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 will yield cooked whites and a yolk that is slightly runny in the middle.