Keto Baked Avocado Eggs With Harissa Recipe

About this recipe

A delicious and satisfying keto-friendly dinner featuring creamy baked avocados filled with perfectly cooked eggs and topped with spicy harissa. This dish is quick to prepare and perfect for solution seekers looking for a light yet flavorful meal.

Ingredients

• 1 pc Avocado Hass Imported
• 1 kg Simply Staples Mineral Rich Sea Salt
• 230 g Ching'S Secret Original Sriracha Hot Chilli Sauce

Instructions

1. 1. Preheat your oven to 425°F (220°C) to ensure a high temperature for baking the eggs without making them rubbery.
2. 2. Cut 2 avocados in half lengthwise, remove the seeds, and slice a small amount off the back of each half so they sit flat in a shallow baking dish.
3. 3. Scoop out a bit of the avocado flesh from each half to create a larger cavity, ensuring there's enough space to hold the filling without spilling.
4. 4. Place the avocado halves in the baking dish and sprinkle each with a pinch of sea salt.
5. 5. Bake the avocado halves in the preheated oven for 15-20 minutes, checking at the 15-minute mark to ensure they are heated through but not overcooked.
6. 6. Once baked, remove the avocados from the oven and top each with 1 tablespoon of sriracha hot chilli sauce for a spicy kick. Serve immediately for a delightful keto dinner.