Description
An easy and satisfying breakfast or brunch.
Ingredients
- 4 whole Ripe Avocados
- 2 whole Limes, Cut In Half
- 1 pinch Sea Salt
- 8 whole Eggs
- 2 whole Bell Peppers, Stem And Seeds Removed Then Diced
- 1 pinch Freshly Ground Black Pepper
- ¼ cups Chopped Cilantro (optional)
- 8 whole (6 In. Size) Flour Or Corn Tortillas, Warmed
Preparation
Adjust oven rack to middle position and preheat to 450°F. Line a baking sheet with foil and lightly spray with cooking spray.
Cut each avocado in half lengthwise and remove the pit. Using a spoon, scrape out the center of each halved avocado so it is large enough to accommodate an egg (about 1½ tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.
Spread the diced bell peppers in a thin layer on the same baking sheet so they can cook at the same time as the avocados. Bake in the oven until egg whites are set and yolk is runny, about 10 to 12 minutes.
Remove from oven and garnish with cilantro, black pepper and cooked bell peppers. Serve with tortillas.
Recipe slightly adapted from Sydney Oland on SeriousEats.
