- ¼ cup diced red onion
- 2 TB lime juice
- 1 ripe but firm avocado
- 2 eggs
- 1 plum tomato seeded and diced
- 2 TB minced jalapeño
- 1 TB chopped cilantro
- ¼ tsp cumin
- ¼ tsp salt
- fresh cracked black pepper
Toss together onion and lime juice and let sit for 15 minutes to overnight.
Preheat oven to 400 degrees. Line a small baking dish with foil.
Halve and pit avocado and scoop out 3 TB from each half, leaving a small bowl (with ~4 TB remaining in each half). Cut a thin slice across the bottom so halve sits flat. Season avocado with a pinch of salt and pepper.
Crack an egg on top of each half, slowly pouring whites so they don’t spill over. Bake for 15-20 minutes or until whites are set and yolk is done to your liking.
While eggs are baking, combine pickled onion, tomato, jalapeño, cilantro, cumin, and salt in a small bowl. Top each avocado half with salsa and serve.