Baked Avocado Boat Eggs With Harissa – a delicious recipe with avocados, eggs, harissa. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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
Giving each one a pinch of sea salt, they are ready for the oven.
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
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!
143
kcal
Calories
10
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 avocados, 4 eggs, 4 tablespoons harissa.
Yes, Baked Avocado Boat Eggs With Harissa falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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