Avocado y Huevos Caliente

June 19, 2012
1 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

Inspired by Huevos Rancheros, Shakshouka and an extra avocado I created this dish that's great for breakfast or dinner. The heat and size of jalapenos varies greatly so proceed with caution if you don’t like things too spicy. Margo True of Sunset Magazine has a tip for testing the heat of a pepper. (http://www.youtube.com...)

If you want the entire egg to stay in the avocado while baking use small eggs. I use whatever I have on hand. The eggs in this photo are very large.

Tie a piece of aluminum foil to the handle of the pan before you place it in the oven if you’re like me and sometimes forget the handle will be extremely hot for several minutes after it’s removed from the oven. The foil bow isn’t insulation but a reminder.
Angela @ the well-worn apron

Test Kitchen Notes

This is so perfect for summer brunch - light but flavorful, easy to make, wonderful to look at but can be dissolved into a big eggy mess (as all good brunch dishes should) when you attack it. I loved the combination of the avocado and egg contrasted with the spicy salsa, and the avocado to egg to salsa ratio was perfect. I thought the cumin, jalepeno, and cilantro added a great kick, but it might have benefited from another spice or flavoring for a bit more complexity. —LucyS

What You'll Need
  • 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 cups 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. Pre-heat 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 tomatoes aren’t very juicy you may need to add a tablespoon or 2 of water.
  3. While the vegetables simmer cut avocado in half, remove 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 yields 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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See what other Food52ers are saying.

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  • Komal

20 Reviews

jane M. August 16, 2015
Just made this today with heirloom tomatoes from the garden. It was amazing! Definitely a keeper! Next time, I'll serve it with a meat and potatoes so it really will serve more than one. Yes, I ate the whole thing. Good thing no one was here expecting to join me! Oh, SO good!
Abbie C. January 2, 2015
This recipe just saved dinner from being boring! Very flavorful, quick, and easy! Unfortunately, both of the avocados I had were way past their prime, which I realized after I started cooking, so I just cracked the eggs into the sauce and if was delicious! I can't wait to try this with the avocado :)
Sid L. July 29, 2014
I tried this and it turned out great! Very easy and quick to make. I add Sriracha because I like it extra hot.
lizabeth March 1, 2014
Oops - Angela, my apologies. I was trying to post my recipe to the entire list and not in your comments section. If I can figure out how to take it out, I will!
lizabeth March 1, 2014
Here is my adaptation of a Cheesecake Factory favorite - Warm Asparagus Salad - it has an egg on top. Flavors of asparagus, pine nuts, oven-roasted tomatoes out of the jar and fruity olive oil blend with a warm egg - delicious. The photo isn't great the but I think you'll like this simple dish:http://food52.com/recipes/26926-asparagus-egg-and-roasted-tomato-salad-with-pine-nuts
catalinalacruz October 23, 2013
It's still too hot to use the oven here in Mexico, but I like the looks of this dish. I think it would work just as well with a poached egg placed in an avocado half, thereby skipping the oven time. Thanks for a good idea.
NM E. October 23, 2013
We've been doing this for years! Didn't realize it was a real recipe... Do it with salsa and leftover baked potato in the microwave for a very fast, nutritious breakfast. Just had one this morning.
barrio B. June 22, 2013
its funny when non latino's use the word caliente with regards to spicy food. Caliente means hot, as in, "Boy it is hot outside". Picante means spicy like "boy that pepper is spicy".
Angela @. June 22, 2013
Barrio B, it's true I'm not fluent in Spanish so my phrasing is probably a little off. Hope is only comical and not offensive. The recipe title is meant to indicate that all the items should be warm when you eat them. Most people I know only see avocados in salad or guacamole.
RebekahCecillia October 23, 2013
Especially when caliente can also be interpreted as "horny" in most Latin American countries.
Komal May 14, 2013
looks delicious, could you please tell me what that gold thing is on top of the avocado, for my curiosities sake? Thank you.
Angela @. May 15, 2013
Do you mean the egg? There is a spot that has bubbled and browned maybe that's what you're referring to. Was that helpful?
fldspr January 31, 2013
This is tasty with capital T! I will definitely make this again as avocados are now in season in Indonesia.
vgonyea July 8, 2012
This was delicious!! I used cut up grape tomatoes instead of canned and I sprinkled the avocado with some lime juice before I put the egg into it.

I also added a scallion to the cilantro for garnish, which I think adds that extra "bit of complexity" that Lucy's review indicated was needed.
Angela @. July 9, 2012
Squeeze of lime is genius. I might add that to the recipe. Hope that's ok. And, thanks for trying the dish.
LucyS July 10, 2012
I thought about lime juice too! But really, it was so delicious. Congrats on the CP! I had a lot of fun making this!
arielleclementine July 5, 2012
beautiful recipe- congrats on the CP!
vvvanessa June 20, 2012
Fantastic idea!
vrunka June 19, 2012
This is inspired. I know what I'm making for brunch this weekend!
Angela @. June 22, 2012
I hope you like the dish. If you really like things spicy consider substituting a serrano for the jalapeno.