Preheat the oven to 450°F (230°C). Remove the pits from the avocados and scoop out a bit of the flesh, about 1 teaspoon, from each half to create a hole big enough for an egg.
Arrange the avocados on a small baking dish. Carefully break an egg into each avocado half. Alternatively crack each egg into a bowl first and then pour it into the avocado, so you don’t break the yolk. Season each avocado by sprinkling salt and pepper on top.
Bake the egg-filled avocados until your desired yolk consistency is reached, about 15 to 20 minutes. Top each with cotija and serve with a side of salsa.
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Servings 12 | Ingredients
- 6 avocados, halved
- 12 eggs
- Kosher or sea salt and freshly ground black pepper
- ¼ cup crumbled cotija cheese
- ¼ cup homemade or store-bought salsa