I love these spicy baked avocados for breakfast or with salad at lunchtime. The addition of some harissa gives a spicy kick to offset the richness of the baked avocados. Nutrition-wise, it’s a great combination of healthy fats from the avocado and protein from the eggs and feta, which is a fantastic way to start the day.
Serves 2:
1 large, ripe avocado
½ tsp harissa
2 small eggs
35g feta
Pepper to taste
Heat your oven to 220ºC. Cut the avocados in half lengthways and remove the stone. With a small spoon, scoop out a little more flesh from each hole to create a well for the eggs. Set both avocado halves in a muffin tray – the aim is to keep them as flat as possible! Place ¼ tsp of harissa into each avocado, then gently break an egg into each well. Bake for 10 minutes.
Remove from the oven after 10 minutes and crumble half the feta over each avocado. Give a twist of pepper to each half. Return to the oven for a further 10 minutes or until the whites are cooked to your liking.
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