Keto Avocado Stuffed Egg Boats with Spicy Tomato Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large eggs 1 medium avocado 1/4 cup cherry tomatoes, diced 1 tbsp red onion, finely chopped 1 tbsp cilantro, chopped 1 tsp lime juice 1/2 tsp smoked paprika 1/2 tsp ground cumin Salt and pepper to taste 1 tbsp olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the avocado in half, remove the seed, and scoop out a little of the flesh to create a cavity for the egg.
3. In a small bowl, mix together diced cherry tomatoes, chopped red onion, and cilantro with lime juice, smoked paprika, ground cumin, salt, and pepper. Set aside.
4. Carefully crack an egg into each avocado half.
5. Place the stuffed avocado halves on a baking sheet lined with parchment paper.
6. Bake for 12 15 minutes or until the eggs are cooked to your desired consistency.
7. While the avocado boats bake, heat olive oil in a small pan over medium heat and sauté the tomato mixture for about 3 4 minutes.
8. Remove the avocado boats from the oven, and spoon the spicy tomato salsa over the top.
9. Serve immediately, garnished with extra cilantro if desired.

Chef’s Insight

The combination of creamy avocado and soft-boiled egg creates a delightful mouthfeel, while the spicy tomato salsa adds depth and aromatic complexity to this keto-friendly brunch dish.

Notes

Feel free to adjust the seasoning and spice levels according to your taste preferences.