Avocados are usually an addition to a meal — think guacamole, avocado slices on a sandwich, or chopped and added to tacos.



But they can also be a meal on their own, and a delicious one at that, especially when baked with eggs and topped with a fresh and easy pico de gallo and lots of fresh summer herbs.


I like to make this when tomatoes are in season, as a winter tomato is pretty useless in my opinion. You can make a big batch of the pico and use it later on for chicken, fish, or eat with chips, and it only gets better after a day or two in the fridge.


To bake the avocado, you want a firm, but not rock hard avocado. Too ripe and you’ll end up with mush, so make sure you use it at just the right time. Once you cut in half and remove the pit, you may need to remove a bit from the center to make a well deep enough to crack your egg into. Then season with Ava’s Favorite Burger seasoning, add your egg, and bake.


While the eggs are baking, the homemade pico is as easy as chopping up some veggies and mixing them together. Once the eggs are done, top with the pico and enjoy a healthy, delicious breakfast or lunch.

Baked Avocado Eggs with Homemade Pico de Gallo

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Prep Time: 15 minutes
Servings: 1
Calories: 636kcal


Avocado eggs:

  • 1 avocado
  • 1 teaspoon Ava Jane’s Kitchen Ava’s Favorite Burger seasoning
  • 2 eggs

Pico de Gallo:

  • 2 ripe tomatoes diced
  • 1/4 cup diced onion
  • 1 small jalapeno minced
  • 1 clove garlic minced
  • 1 tablespoon fresh chopped cilantro
  • Juice of 1 lime
  • 1 tablespoon Ava Jane’s Kitchen Avocado Oil


  • Preheat oven to 400 degrees F.
  • Cut the avocado in half and lay cut side up on a baking sheet. Use a spoon to remove just enough of the avocado to fit an egg inside.
  • Sprinkle the avocado with the seasoning and crack and egg in each side.
  • Bake for 10-12 minutes, until egg is done to your liking.
  • To make the pico, combine all of the ingredients in a bowl and mix well. Taste, season with salt and pepper.
  • When the avocados are done, let cool for a few minutes and serve topped with the pico.


Use this again: The pico can be made in advance but the avocados should be baked when ready to serve.
For one or two servings: Recipe can easily be halved or doubled.
Store leftovers: Store leftover pico in and airtight container in the fridge for up to 3 days.


Calories: 636kcal | Carbohydrates: 32g | Protein: 18g | Fat: 52g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 154mg | Potassium: 1752mg | Fiber: 17g | Sugar: 10g | Vitamin A: 2846IU | Vitamin C: 58mg | Calcium: 113mg | Iron: 3mg