Creamy avocado halves filled with spicy harissa and baked eggs, then topped with fresh cilantro, green onion, chili flakes, sesame seeds, and a squeeze of lime.
With the heat of harissa, richness of avocado, and the classic taste of baked eggs, this is a dish that combines some traditional brunch flavors in a new way. The preparation is simple – it basically involves hollowing out an avocado, adding a layer of harissa, and cracking an egg into the well. After a brief bake in the oven, a sprinkling of toppings and a squeeze of lime juice – it’s done. Simple, beautiful, fresh – and delicious. Brunch is served!
How to Make Spicy Harissa Baked Egg Avocados
Preheat the Oven:
Start by preheating your oven to 400F (200C). This is important because you want the oven to be at the right temperature when you put the avocados in.
Prepare the Avocados:
Cut the avocados in half lengthwise and remove the pit.
Then, scoop out a bit of the flesh from the center of each half. Think about digging a little hole in the middle of the avocado without piercing through to the other side.
Save the scooped-out flesh for a later salad or snack.
Add the Harissa:
Spread a small layer of harissa into the hole you’ve made in each avocado half. Harissa is a spicy chili paste that will add some heat to the dish.
If you don’t like your food too spicy, you can adjust the amount of harissa to taste or skip it entirely.
Add the Eggs:
Carefully crack an egg into the hole of each avocado half. Try to get the yolk into the hole while allowing the white part to spill over the pan and around the avocado.
Add a pinch of sea salt to each avocado half.
Place the avocado halves on a baking pan and bake them in the preheated oven for 10 to 15 minutes. The cooking time will depend on how you like your eggs. If you prefer the yolks to be runny, bake for 10 minutes. If you prefer the yolks to be more set, bake for 15 minutes.
Once the avocados are done baking, remove them from the oven and add all your toppings.
Sprinkle with finely chopped green onion, cilantro, chili flakes, and sesame seeds.
Then, finish with a squeeze of fresh lime juice. The lime juice will add a burst of freshness and help to balance out the heat of the harissa and chili flakes.
Serve the baked avocados immediately while they are still warm.
Born and raised in Italy, Ambra is a healthy recipe developer, food and travel writer with a passion for healthy living and wellness. She is the founder of 'Little Bites of Beauty" and the author of the cookbooks "Healthy Italian Desserts Made Simple" and "The AIP Italian Cookbook". She shares her daily food & travel adventures on her Instagram @LittleBitesofBeauty