Delicious Egg and Avocado Recipe Inspired by Spanish Cuisine

While the vegetables are cooking, halve the avocados and remove the pits. Scoop out a little flesh from each half to make room for the eggs.
Place the avocado halves in a small baking dish, supporting them with crumpled foil if necessary to keep them level.
Assemble the Dish:
Spoon a few tablespoons of the sautéed vegetable mixture into each avocado half.
Carefully crack an egg into each avocado on top of the vegetable mix, trying to keep the yolk intact.
Bake:
Place the baking dish in the oven and bake for about 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Garnish and Serve:
Remove from the oven and let cool slightly.
Garnish with fresh cilantro or parsley before serving.
Serving Suggestions: This dish pairs wonderfully with a slice of toasted sourdough or whole-grain bread, which is great for scooping up the egg and avocado. For a more filling meal, you can also serve it with a side of mixed greens or a simple tomato salad.

Nutritional Benefits: Avocado is highly nutritious, providing healthy fats, fiber, and various vitamins and minerals. Eggs are a great source of protein and nutrients, making this dish not only tasty but also very satisfying and good for your health.

This recipe is a delightful way to enjoy the creamy texture of avocados with the richness of baked eggs, infused with the flavors of Spanish cuisine. It’s simple, quick, and packed with flavor, perfect for any meal of the day.