This recipe appears in:One-Pot Wonders: Baked Eggs in Avocado Cups With Feta and Mint
Whoever first thought of cracking an egg into the center of a halved avocado and baking it is a genius in my book. In this easy 20-minute meal, avocado is filled with an egg and baked on top of naan to create a decadent avocado toast that's enhanced with feta, mint, and crunchy pepitas.
Why this recipe works:
- Placing the naan on the bottom of the pan saves you the step of toasting it separately.
- Scooping out some flesh in the pit ensures that the egg fits snugly in the hole, without the yolk slipping out.
- Removing the avocado from its skin before cooking means it's much easier to eat.
- Extra-virgin olive oil, for oiling and drizzling
- 4 pieces naan or pita bread, preferably whole wheat
- 4 avocados, halved, pitted, and skins removed
- Dried red chili flakes, for sprinkling
- Ground cumin, for sprinkling
- Kosher salt and freshly ground black pepper
- ¼ cup pepitas
- 8 large eggs
- ½ cup crumbled feta, preferably Bulgarian
- ½ cup fresh mint leaves, roughly chopped
- 2 tablespoons juice from 1 lemon
- Sriracha, for serving (optional)
Preheat the oven to 425°F. Rub both sides of naan with oil and place on a rimmed baking sheet or baking dish. Top each piece of naan with two avocado halves. Using a spoon, scoop out a little avocado flesh from the avocado pits' holes, if necessary, to make spaces large enough for the eggs. Drizzle avocado halves with oil, then sprinkle each one with a pinch of chili flakes and cumin. Season with salt and pepper. Sprinkle pepitas all over naan and avocados.
Crack 1 egg into each avocado half and bake until whites are set and yolks still runny, about 15 minutes. Top with the feta, mint leaves, and lemon juice. Serve with sriracha, if desired.