Choose medium-size eggs for this paleo favorite; a large egg will overflow the avocado’s central hollow.
1 large firm-ripe avocado, cut in half and pitted
Kosher salt and freshly ground pepper
4 teaspoons extra-virgin olive oil, divided
2 medium eggs
Aleppo pepper* or red chile flakes
1 green onion, thinly sliced on the diagonal
How to Make It
Preheat oven to 425°. To balance the avocados as they bake, make a foil ring: Tightly fold a 5-by-12-in. piece of aluminum foil over on itself lengthwise to make a sturdy rope. Form into a ring and place in an 8-in.-square baking pan.
Use a spoon to scoop out about 1 tbsp. avocado flesh from the pitted center, creating a well deep and wide enough to an egg. Brush avocado with olive oil and sprinkle with salt and pepper to taste. Place in foil ring.
Crack one egg into each avocado and sprinkle it, too, with salt and pepper to taste. 4. Bake avocados until eggs have set and yolks are still runny, 10 to 15 minutes.
Drizzle warm avocadoes with olive oil, then sprinkle with Aleppo pepper and green onion.