Eggs ‘n Avocado

Picture this: a ripe avocado, cradling a perfectly baked egg nested atop a flavorful tomato medley and topped with aromatic za’atar spice.  Whether you’re craving a hearty brunch, a light lunch or a satisfying dinner, this dish offers a flavorful and nutritious option any time of the day.

Ingredients

Makes 4 servings

2 large avocados

1 small tomato, diced

1 tablespoon (3.8 g) finely minced red onion

1 tablespoon (3.8 g) finely chopped parsley

1 tablespoon (14 g) lemon juice

½ teaspoon (3.5 g) sea salt

1 pinch pepper

4 medium eggs

2 tablespoons (19 g) crumbled feta cheese

Za’atar spice mix (recipe below)

Za’atar Spice Blend:

2 tablespoons (8 g) ground oregano

2 tablespoons (16 g) ground sumac

2 tablespoons (18 g) sesame seeds

1 tablespoon (1.7 g) ground majoram

1 tablespoon (4 g) ground thyme

1 teaspoon (7 g) sea salt

Instructions:

1. Preheat oven to 450°
2. Mix tomato, onion, parsley, lemon juice, salt, and pepper in a small bowl. Set aside.
3. Cut avocados in half lengthwise, removing and discarding the pit.
4. Gently spoon out some of the flesh of each avocado half to make room for the filling and egg.
5. Transfer the avocado flesh to a cutting board and dice.
6. Add the avocado meat to the tomato mixture and mix.
7. Lay each avocado half into a baking dish with the flesh side up. Pro tip: make sure the avocado halves are tightly propped so they can’t easily move.
8. Spoon the tomato mixture into each avocado half, making sure to leave room for the egg.
9. Sprinkle the feta cheese on top of the mixture.
10. Break an egg and carefully slide it onto each filled avocado half.
11. Sprinkle with za’atar spice mix.
12. Bake 15 minutes or until the eggs have created a solid skin over the yolk.