Easy and quick egg breakfast baked in avocados and topped with diced tomatoes.
Preheat oven to 400 F. Cut the avocado in half long ways and remove the pit.
If it’s a small pit, use a spoon to remove some of the avocado meat and make room for the egg.
Place the avocados in two small ramekins to keep them upright. Or you can bake without ramekins.
Crack the eggs into each avocado half and top with salt, pepper, parsley, and parmesan cheese.
Bake for 12-14 minutes or until the eggs are cooked to your liking.
Top with tomatoes before serving.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Try looking for the larger avocados since they work better for this recipe. They have a larger pit and thus larger space for eggs.