ADVERTISEMENT
While the vegetables are cooking, halve the avocados and remove the pits. Scoop out a little flesh from each half to make room for the eggs.
Place the avocado halves in a small baking dish, supporting them with crumpled foil if necessary to keep them level.
Assemble the Dish:
Spoon a few tablespoons of the sautéed vegetable mixture into each avocado half.
Carefully crack an egg into each avocado on top of the vegetable mix, trying to keep the yolk intact.
Bake:Learning to cook dishes from around the world can bring an exciting variety to your kitchen, and combining simple ingredients like egg and avocado can result in a deliciously nourishing meal. Here’s a tasty recipe inspired by Spanish flavors that showcases the creamy texture of avocado paired perfectly with eggs. This dish is ideal for breakfast, brunch, or even a light dinner.
Spanish-Style Baked Eggs with Avocado
Ingredients:
2 ripe avocados
4 fresh eggs
1 small onion, finely chopped
2 cloves of garlic, minced
1 small red bell pepper, diced
2 medium tomatoes, diced
2 tablespoons olive oil
Salt and pepper to taste
A pinch of smoked paprika or chili flakes (optional)
Fresh cilantro or parsley for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare the Vegetables:
Heat olive oil in a skillet over medium heat.
Add the chopped onion and garlic, sautéing until they are soft and translucent.
Add the diced bell pepper and tomatoes, cooking until they are just soft. Season with salt, pepper, and smoked paprika or chili flakes if using.
Prepare the Avocados:
ADVERTISEMENT
