Spicy Sriracha Baked Avocado Eggs

¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.

Prep Time: 5 minutes                                               Makes: 4 servings

Cook Time: 15 minutes                                            Serving Size: ½ Avocado with Egg (1/4 of recipe)

Total Time: 20 minutes

  • 20 Minutes
    Total Cook Time
  • 8g Protein
  • 190 Calories
2 Small Avocados, Halved & Pitted
4 Large Eggs
1/4 tsp Black Pepper
1 Tbsp Sriracha Hot Sauce
1 Tbsp Fresh Cilantro, Finely Chopped

Per 1/4 of recipe

Calories 190

Fat 15g

Saturated Fat 3g

Trans Fat 0g

Poly Fat 2.2g

Mono Fat 8.5g

Cholesterol 185mg

Sodium 180mg

Carbohydrate 7g

Fiber 5g

Sugars 1g

Added Sugar 0g

Protein 8g

Calcium 39mg

Potassium 433mg


  1. PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).

  2. PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.

  3. CRACK egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.

  4. DRIZZLE each egg with hot sauce and sprinkle cilantro over top.



    MyPlate Equivalents: Protein 1, Grain 0, Fruit 0, Vegetable .5, Dairy 0


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