Ingredients
Scale
- 2 large, ripe avocados
- 4 small to medium eggs
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon red pepper flakes
- Salt and freshly cracked black pepper to taste
- 1 tablespoon chopped fresh chives or cilantro
- Optional: Squeeze of fresh lime juice
Instructions
- Preheat your oven to 400°F (200°C). Slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop out about 1 to 2 tablespoons of the avocado flesh from the center of each half to create a hole large enough to hold an egg.
- Place the avocado halves in a baking dish or on a rimmed baking sheet. If they are wobbly, you can use small rings of crumpled aluminum foil to create “nests” that hold them upright. This prevents the eggs from spilling out during the baking process.
- Carefully crack one egg into the hollow of each avocado half. If the egg is too large, you can pour some of the egg white out first and then drop the yolk in. Sprinkle the tops with salt, black pepper, and red pepper flakes.
- Generously sprinkle the crumbled feta cheese over the top of each egg-filled avocado. Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
- Remove from the oven and let them cool for a minute. Garnish with fresh chives, cilantro, or a squeeze of lime juice before serving immediately while warm.
- Cook Time: 25 minutes
- Diet: Gluten-Free, Keto, Low-Carb, Mediterranean