Photo of Egg Baked in Avocado with Pickled Onion & Fresh Tomato Salsa by WW

Egg Baked in Avocado with Pickled Onion & Fresh Tomato Salsa

Total Time
50 min
15 min
20 min
A simple soak in lime juice transforms raw red onion into a flavor bomb that makes the salsa for these avocado-baked eggs mouthwatering. Of course, you could use jarred salsa here, but you'll be missing out. Fresh salsa from the grocery store Produce case is a good prepared option. If you haven't eaten a warm avocado before, you're in for a treat. The heat of the oven makes the flesh even silkier and almost puddinglike. Each warm bite is contrasted with the cool, fresh salsa for what may well be breakfast perfection.


Uncooked red onion(s)

¼ cup(s), chopped, minced

Fresh lime juice

2 Tbsp


8 Tbsp, but you'll need to start with 1 ripe but firm medium-size avocado

Kosher salt

¼ tsp, plus extra to season avocado (optional)

Black pepper

1 pinch(es), freshly ground, to season avocado (optional)


2 medium egg(s)

Plum tomato(es)

1 medium, seeded and diced

Jalapeño pepper(s)

2 Tbsp, minced


1 Tbsp, chopped

Ground cumin

¼ tsp


  1. Toss together onion and lime juice in a small bowl; let sit 15 minutes, or up to overnight.
  2. Preheat oven to 400°F.
  3. Line a small baking dish with aluminum foil. Halve and pit avocado; cut a very thin slice off bottom of each half so they sit flat. Scoop out 3 Tbsp flesh from each half (use for another recipe), creating an indentation for the egg (you’ll have about 4 Tbsp avocado flesh remaining in each half ); season avocado with a pinch of salt and pepper (optional). Crack an egg into each avocado half, slowly pouring whites so they don’t spill over.
  4. Bake until whites are set and yolk is done to your liking, 15-20 minutes.
  5. While eggs are baking, combine pickled onion, tomato, jalapeno, cilantro, cumin and salt in a small bowl. Top each avocado half with salsa and serve.
  6. Serving size: 1 filled avocado half