Baked Eggs in Avocado with Salsa
Nutrition per serving
Protein per 100 kcal: 3.7g · Energy from macros: 14% protein / 17% carbs / 69% fat
Ingredients
- 2 ripe avocados
- 4 large eggs
- 1 tomato, diced
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced, plus wedges to serve
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 small jalapeño, seeded and finely diced (optional)
- 1/4 tsp chilli flakes, to serve
Instructions
Preheat the oven to 200°C (400°F). Halve the avocados, remove the pits, and scoop out a little extra flesh from each half so an egg fits.
Brush the avocado halves lightly with olive oil, season with salt and pepper, and set them cut-side up in a small baking dish so they sit steady.
Crack an egg into each avocado half, letting the white settle in first, then season with smoked paprika and a little more salt and pepper.
Bake for 15 to 20 minutes, until the egg whites are set and the yolks are still soft and runny in the centre.
While the eggs bake, stir together the diced tomato, red onion, cilantro, lime juice and jalapeño with a pinch of salt to make a fresh salsa.
Spoon the salsa over the hot baked eggs, sprinkle with chilli flakes, and serve straight away with lime wedges.
This baked eggs in avocado with fresh salsa is a bright, protein-packed breakfast ready in about 30 minutes — creamy avocado cups holding soft-baked eggs, finished with a zesty tomato salsa. The eggs are a natural source of vitamin B12, which is good for you, and the avocado adds healthy fats and fibre that keep you full. About 405 calories and 15g of protein per serving. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
