Baked Eggs In Avocado Cups With Feta And Mint Recipe
- Extra-virgin olive oil, for oiling and drizzling
- 4 pieces naan or pita bread, preferably whole wheat
- 4 avocados, halved, pitted, and skins removed
- Dried red chili flakes, for sprinkling
- Ground cumin, for sprinkling
- Kosher salt and freshly ground black pepper
- 1/4 cup pepitas
- 8 large eggs
- 1/2 cup crumbled feta, preferably Bulgarian
- 1/2 cup fresh mint leaves, roughly chopped
- 2 tablespoons juice from 1 lemon
- Sriracha, for serving (optional)
- Preheat the oven to 425u0b0F. Rub both sides of naan with oil and place on a rimmed baking sheet or baking dish. Top each piece of naan with two avocado halves. Using a spoon, scoop out a little avocado flesh from the avocado pits' holes, if necessary, to make spaces large enough for the eggs. Drizzle avocado halves with oil, then sprinkle each one with a pinch of chili flakes and cumin. Season with salt and pepper. Sprinkle pepitas all over naan and avocados.
- Crack 1 egg into each avocado half and bake until whites are set and yolks still runny, about 15 minutes. Top with the feta, mint leaves, and lemon juice. Serve with sriracha, if desired.
extravirgin olive oil, pita bread, avocados, red chili, ground cumin, kosher salt, ubc, eggs, crumbled feta, fresh mint, lemon
Taken from www.seriouseats.com/recipes/2014/06/baked-eggs-avocado-feta-mint-recipe.html (may not work)