Baked Avocado Boat Eggs With Harissa

1. 1

   Grab a shallow baking dish and set your oven for 425*. You want a high temperature because cooking eggs at a lower temperature will produce a rubbery egg.

2. 2

   Cut your avocados in half, scoop out the seed, and slice an ever-so-tiny amount off the back so that they do not feeble-wobble in the dish

3. 3

   Scrape out a bit of the flesh to make the opening in each avocado a bit larger. You want to be able to crack an egg into each half without it spilling over too badly.

4. 4

   Giving each one a pinch of sea salt, they are ready for the oven.

5. 5

   Bake them for 15-20 minutes...just give them a peek at 15 minutes to see if they are set because you do not want to overcook these beauties!

6. 6

   Topping these beautiful baked eggs with our Harissa puts the final crown of glory on this dish! Paired with some simple asparagus, these make for the perfect light dinner or a wonderful dish for brunch. Oh boy, sooo good!

* Per serving · 4 servings · Values may vary.