California Avocado Baked Eggs with Harissa & Garlic Yogurt

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 California Avocado Baked Eggs with Harissa & Garlic Yogurt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Even after writing an entire book with avocado-centric recipes, I can honestly say I never once got sick of eating avocado. The reason for that is the incredible versatility of avocados.

For instance, did you know that the very same fruit you mash up to make good ol’ avocado toast can also be a container, of sorts? Cracking an egg in an avocado’s indent conveniently offers an edible cooking vessel. Bake, and eat! It’s kind of like a bread bowl…except way healthier.

While flavor is always at the forefront of my mind when I’m searching my kitchen for something to make, health is right up there, too. I love kicking off my day with California Avocado Baked Eggs because it gives me so many of the nutrients my body craves to tackle the rest of the day.


But let’s go back to flavor. This dish gets a serious face lift from the Harissa and Garlic Yogurt topping, leaving you not just clearing out the avocado & egg but also licking the bowl in which you mixed the yogurt combination.

Any time I eat a spicy breakfast, I feel transported to the places that eschew bland or sweet morning meals for dishes that make you sweat. I think there’s something exciting about starting the day with a little food-induced glow. 


If the spice of the harissa isn’t your thing, try cheddar cheese and bacon crumbs, or a sprinkle of za’atar and a drizzle of honey.


California Avocado Baked Eggs with Harissa & Garlic Yogurt Recipe

Serves: 6

Prep time: 10-15 minutes
Cook time: 15-20 minutes
Total time:  25-35 minutes

3 ripe-but-firm avocados
6 eggs, yolks and whites separated
3 teaspoons harissa (or chile paste of your choice)
2 garlic cloves, smashed into a paste with kosher salt
½ cup whole-milk Greek yogurt


  1. Preheat the oven to 425°. 
  2. Halve and pit the avocados. With a spoon, scoop a larger circle around the hole where the pit was, approximately 2 inches in diameter. Reserve the scooped-out avocado flesh.
  3. Arrange the avocado halves snugly in a baking dish, leaning them against the sides or each other so that they stay upright. Carefully place one egg yolk into the cavity of each avocado half, then add enough egg white to fill until it has nearly reached the top. 
  4. Bake for 17 minutes (check the eggs occasionally, as the time may vary based on the intensity of your oven).
  5. Cut the reserved avocado flesh into cubes, then place in a small bowl and toss with the harissa.
  6. In a second small bowl, mix the garlic paste with the yogurt until well combined.
  7. Remove the avocados from oven, top each with some of the harissa tossed avocado chunks and a dollop of garlic yogurt and serve.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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Katie Quinn

Katie Quinn is a video journalist and a food enthusiast. She went to culinary school at Le Cordon Bleu in Paris but strongly believes that you don’t have to be a trained chef to be passionate about making mind-blowingly delicious food. Today, Katie posts a new video each week on her YouTube &amp| Facebook channels, QKatie. She is a frequent guest on NBC’s TODAY Show and has also been on The Meredith Vieira Show and The Food Network’s Chopped and Beat Bobby Flay. She’s also a Tastemade partner, hosting a travel and food video series for them via their SnapChat, Apple TV curation and YouTube channels. Finally, Katie is the author the Avocado cookbook, published by Short Stack Editions.

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