Egg Baked in Avocado with Picked Onion & Fresh Tomato Salsa

3
Total Time
50 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy
We made our own fresh salsa but you can use jarred salsa if you prefer – look for fresh salsa in the produce section of your supermarket.

Ingredients

uncooked red onion(s)

¼ cup(s), chopped, minced

fresh lime juice

2 Tbsp

avocado

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, freshly ground, to season avocado (optional)

egg(s)

2 medium

plum tomato(es)

1 medium, seeded and diced

jalapeño pepper(s)

2 Tbsp, minced

cilantro

1 Tbsp, chopped

ground cumin

¼ tsp

Instructions

  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

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