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Avocado baked eggs
Discover a mouthwatering and nutritious delight with our Avocado Baked Eggs! This low-carb, high-protein recipe combines creamy avocados with perfectly baked eggs, creating a wholesome dish that's both diabetic-friendly and ideal for your weight loss journey.
Serve with a side salad for a complete and satisfying meal.
Drizzle with a touch of hot sauce or sprinkle with paprika for added flavor.
Pair it with whole-grain toast or cauliflower rice for more texture and variety.
2 ripe avocados
4 large eggs
1/4 cup diced tomatoes
1/4 cup diced bell peppers (any color)
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
Cut the avocados in half and remove the pits. Use a spoon to scoop out a little extra flesh from each avocado half, creating a larger hole to hold the egg.
Place the avocado halves in a baking dish so they can sit firmly without tipping over.
In a separate bowl, mix together the diced tomatoes, bell peppers, red onion, cilantro, olive oil, salt, and pepper.
Divide this vegetable mixture evenly among the avocado halves, filling the holes and creating a small well in the center for the egg.
Carefully crack one egg into each avocado half, making sure not to overflow.
Season the eggs with a pinch of salt and pepper.
Place the baking dish with the avocado halves and eggs into the preheated oven.
Bake for about 15-20 minutes or until the eggs are cooked to your desired level of doneness. If you prefer a runnier yolk, aim for 15 minutes; for a firmer yolk, cook for 20 minutes.
Once the eggs are done, remove the baking dish from the oven.
Serve the Avocado Baked Eggs warm, garnished with additional chopped cilantro if desired.
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