“Kenyan Keto Avocado and Egg Boat with Suya Spice – A Cinematic Sensory Experience”
Discover the mouthwatering combination of flavors and textures in this keto-friendly Kenyan breakfast dish, the Keto Avocado and Egg Boat with Suya Spice. This advanced level recipe offers a cinematic sensory experience through its aroma, texture, and stunning presentation.
Allergens
Eggs
Ingredients
- 4 large ripe avocados
- 8 large eggs
- 1 tbsp Suya spice blend (see recipe below)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Cut each avocado in half, removing the seed and keeping the skin on. In a small bowl, whisk together Suya spice blend, salt, and pepper. Spray each avocado half with olive oil cooking spray. Use a spoon to gently scoop out some of the flesh from the center of each avocado, making a shallow well for the egg. Rub the outside of the avocado skin with the Suya spice mix. Carefully crack an egg into each avocado half, being mindful not to break the yolk. Place the filled avocados on a baking sheet lined with parchment paper. Bake for 12 15 minutes or until the whites are set and the yolks are cooked to your desired preference. Remove from the oven and let them cool for a few minutes.
Chef’s Insight
The key to this dish is balancing the flavors of spice, creaminess, and savory goodness.
Notes
This recipe is keto-friendly and low in net carbs.