I love this fast and simple baked egg avocado recipe vegetarian style or with bacon and cheese, and the easy homemade salsa and guacamole recipes elevate this simple dish into a full meal. The salsa and guacamole recipes make great standalone recipes for healthy snacking as well, and can be made in just a few short minutes. The roasted tomato slices with guacamole make the final piece of this amazing culinary puzzle.
This meal serves 4 people. You will need a cutting board, chef’s knife, food processor, deep-sided oven dish, and some bowls and spoons to perform this bit of kitchen wizardry. Grab a bag of your favorite tortilla chips, preheat the oven to 350 degrees Fahrenheit, and let’s make some salsa!
Sierra’s Easy Salsa Recipe
4 medium tomatoes
½ medium yellow onion
½ bell pepper
1 small jalapeno pepper
¼ ounce fresh cilantro
1 to 2 teaspoons kosher salt
Roughly dice the onion, peppers, cilantro and 3 of the 4 tomatoes. Place these in the food processor and “pulse” 3 times carefully for just a second or so each time. The goal is to begin to liquefy some of the tomato while leaving lots of nice chinks of veggies. The tomato will break down faster than the onions and peppers, so be careful!
At this point roughly dice the remaining fourth tomato and place it in the food processor with 1 tsp of salt. Squeeze in the juice of half the lime, save the other half of the lime. Pulse one more time for about 2 seconds to mix the items, leaving some nice chunks of tomato and veggies. Adjust salt and lime to taste then let stand for at least 5 minutes. Place half of this salsa into a bowl and serve to your family or guests with some chips as an appetizer, place the other half of the salsa into a bowl and set aside for later use.
Sierra’s Easiest Guacamole Recipe
At this point we make the world’s easiest guacamole. It’s only this easy if you already have fresh salsa, so maybe I am cheating a bit here… but since we DO have fresh salsa this is awesome!
¼ cup fresh salsa
Halve and pit avocados, scoop the flesh out leaving a thin layer to protect the skin from breaking. Set the hollowed out skins aside and save them for the baked egg dish. Place the avocado flesh in the food processor with a scoop of salsa (about ¼ to ½ cup) and pulse gently until it reaches the desired consistency. I like mine creamy, but it can be left chunky. Place in a bowl, then use a spoon to stir in salt and lime juice to taste. Remember, lime is what prevents the guacamole from turning brown as the avocados oxidize, so be sure to use enough to do the job.
Baked Egg Avocado Recipe
Here we are with all this goodness, let’s put it together before the salsa runs out!
4 halved avocado skins
2 medium/large tomatoes
shredded cheese (optional)
2 tablespoons milk (optional)
kosher salt and ground black pepper
Place avocado skins in the deep-sided oven dish, cut the tops off the tomatoes, placing the flat cut side down in the oven pan and use them to stabilize and hold the avocado skins in place. Brush the tomatoes with oil. Mix eggs and milk very well with a whisk or fork, and then fill the avocado skins about ¾ of the way full with the egg mixture. Sprinkle in bacon and cheese if desired at this time. Other optional additions to the egg mix could be peppers, mushrooms, sausage, or just about anything you can imagine. Be creative! Place in the preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes, or until egg is risen and firm.
Remove the dish from the oven once the eggs are cooked. Slice the oven roasted tomatoes into thick steaks and serve them with the egg baked avocados. I like to put salsa on top of the egg and guacamole on top of the tomatoes, giving it a very balanced appearance and flavor profile. Garnish with cilantro or parsley and a lime wedge. These three fast, delicious, and healthy recipes go great together or separately. Enjoy!