April 23, 2020
Baked Eggs in Avocado with Salsa
These Mexican inspired baked eggs in avocado are quick and easy. I like to serve it with some chorizo or homemade breakfast patties seasoned with a bit of cumin and oregano to increase the protein.
Servings: 2
Calories: 233kcal
Ingredients
- 1 avocado halved with pit removed
- 2 eggs
- salt and pepper to taste
- pinch cumin
- pinch cumin chili powder optional, omit for nightshade-free
- 4 tablespoons salsa homemade or store-bought (see here for a nightshade-free salsa)
- 1 tablespoon cilantro for garnish
- cheese optional
Instructions
- Preheat the oven to 450ºF.
- Using a spoon, remove a bit of the avocado to make more space for the egg. Sprinkle the avocado with a bit of cumin, chili, salt, and pepper. Crack the eggs into the holes in the avocado halves. Season the eggs with salt and pepper.
- Place avocado halves in a baking dish (if they are unstable, you can place them on top of a ramekin) and transfer to oven and bake for 15-20 minutes, until whites are just set and yolk is runny.
- Out of the oven, top with cheese, and salsa, as desired.
Nutrition Facts
Baked Eggs in Avocado with Salsa
Amount per Serving
Calories
233
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Cholesterol
164
mg
55
%
Sodium
295
mg
13
%
Potassium
639
mg
18
%
Carbohydrates
11
g
4
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
538
IU
11
%
Vitamin C
11
mg
13
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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