Preheat the oven to 220°C, gas mark 7.
In a large baking dish, place the avocados skin-side down.
In a medium-sized pot placed over a high heat, combine the tinned tomatoes, garlic, chilli flakes, cumin and seasoning and cook for 10-15 minutes.
Crack the eggs and separate the whites into a medium bowl. Place an egg yolk in each avocado half. Spoon some egg white over to fill the cavity.
Season well with salt and pepper and cover with foil.
Place in the oven for 15-20 minutes or until the egg is cooked to your liking.
Remove from the oven and serve with the tomato sauce and panko breadcrumbs.
Drizzle with some olive oil and season well.