Eggs Baked in Avocados

Food52 contributor Angela @ the well-worn apron shares a hearty summer brunch recipe that proves there's no better place for a runny yolk than in the center of an avocado.

Look no further for your new favorite summer brunch staple. This colorful dish is filling but won't weigh you down, easy to make, bright and flavorful, and impressive to look at. It can also be mashed into a big eggy mess (as all good brunch dishes should) when you attack it.

>>RELATED: Love savory breakfasts? Try Crispy Salt + Pepper French Toast.

The combination of the mild avocado and runny egg yolk contrasts perfectly with the spicy salsa, and the avocado to egg to salsa ratio is spot on -- there's enough of each for every bite. The cumin, jalapeno, and cilantro add plenty of flavor, but if you're a heat hound, feel free to swap the jalapeno for its spicier cousin, the serrano. (For a slightly lighter dish, you can also eliminate the yolk by cracking just the egg white into the avocado half.)

>>RELATED: More ways with avocados and tortillas: Fried Avocado Tacos

Tip: Sprinkle the avocado with lime juice before dropping the egg in -- it will help keep the avocado from turning brown.

Avocado y Huevos Caliente (Eggs Baked in Avocados)

Serves 2

1 teaspoon cumin seed
2 teaspoons olive oil
1/2 large onion, chopped
1 jalapeño, sliced (save 2-4 slices for garnish)
1 1/2 cup diced tomatoes (canned or fresh)
1 clove garlic, sliced very thin
Kosher salt
1 large avocado
2 eggs
2 tablespoons chopped cilantro
Warm corn tortillas (optional)
Lime wedges

1. Preheat oven to 425°.

2. Heat medium oven safe skillet over medium heat. Toast cumin in pan until fragrant. Add olive oil to pan. Sauté onion and jalapeno in hot olive oil until vegetables begin to soften. Add tomatoes, garlic, and 1/2 teaspoon salt; simmer about 5 minutes to let flavors combine and liquid reduce slightly. If the tomatoes aren't very juicy you may need to add a tablespoon or two of water.

3. While the vegetables simmer, cut the avocado in half, remove the pit and peel. If needed, scoop out a little more avocado to make room for one egg in each half.

4. Take the simmering salsa off the heat; add salt to taste. Make 2 small wells in the salsa and nestle in the avocado cut side up. Crack one egg into each avocado half. Sprinkle eggs with a small pinch of salt. Bake in the oven until the egg is done to your liking -- 15 minutes will yield cooked whites and a yolk that is slightly runny in the middle.

5. Garnish with cilantro, jalapeño and lime wedges. Serve with warm corn tortillas if desired.

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Photo by James Ransom