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Avocado Baked Eggs with Tuna-Cilantro Topping

Canned Tuna Recipes

Bumble Bee Recipes - Avocado Baked Eggs with Tuna-Cilantro Topping

Avocado Baked Eggs with Tuna-Cilantro Topping

Avocado and egg are a delightful flavor match. Plus, the indention where the avocado pit lies makes the perfect compartment for an egg. This recipe bakes eggs right in avocado halves and tops the dish off with a fresh and flavorful cilantro-packed tuna.

Prep Time: 15 minutes
Servings: Serves 2


1 can or pouch (5 oz) Chunk Light Tuna in Water, drained

1 large ripe avocado

2 medium eggs

1/2 cup chopped cherry tomatoes

1/2 cup fresh cilantro, roughly chopped

1/2 small onion, diced

Juice of 2 limes

Dash salt & pepper

2 ounces corn tortilla chips


Preheat oven broiler. Cut avocado in half from top to bottom around the pit, and remove the pit. Place avocado halves green side up on a non-stick baking sheet (or line with a piece of tinfoil to catch runny egg white). If the hole where the pit was is small, scoop a small amount of avocado out so that the egg yolk and some of the white will fit in the hole. Crack an egg into the center of each half, so that the yolks fit into the holes left by the avocado pit and the whites cover the rest of the surface. If the avocado halves are leaning over, put each half in a small bowl or ramekin to balance. Broil 6-12 inches from flame, for 5-7 minutes, checking frequently as ovens will vary. Eggs are done when whites are opaque and some browning occurs. In a mixing bowl, combine remaining Ingredients and toss with a fork until evenly mixed. Serve tuna mixture as a topping over the avocado and egg, along with tortilla chips for scooping.

Nutrition Information

For one serving (one avocado half with egg and tuna): 377 Calories, Fat-21g (Saturated- 4g), Trans Fat- 0g, Cholesterol- 201mg, Sodium-262mg, Total Carbohydrate-33g, Fiber-7g, Sugars-7g, Protein-18g