- Heat the olive oil in a pan. Add the tagine and heat for 2–3 minutes.
- Make 4 wells in the mixture and crack in the eggs. Cover and cook for 4–5 minutes, until the whites are set but the yolks are still runny.
- Meanwhile, mash the avocado with the lemon juice, salt and pepper.
- Spread the avocado on toasted sourdough, then spoon over the tagine and top with the eggs.
- Finish with parsley, a drizzle of olive oil and a pinch of salt and pepper.
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