Baked Eggs in Avocado with Salsa

5 from 1 vote

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.

Course Breakfast

Cuisine Latin American, Mexican

Keyword avocado, dairy-free, egg, Latin American, mexican, nightshade-free, nut-free

Prep Time 10

Cook Time 15

Total Time 30

Servings

Calories 233kcal

Author Jenny Ross

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

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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