Baked Eggs Skillet with Avocado and Spicy Tomatoes (Video)
Baked Eggs Skillet with Avocado and Spicy Tomatoes is a delicious four-ingredient low-carb breakfast that’s perfect any time of year.
Today I’m sharing Baked Eggs Skillet with Avocado and Spicy Tomatoes for a Friday Favorites recommendation, and if you haven’t tried this tasty breakfast with spicy tomatoes and avocados, I highly recommend it! I’m always a fan of eggs and avocados together, and this is something I came up with years ago when I had avocados in the fridge that needed to be used. And if you’re wondering why my avocados were in the fridge, I shared a life-changing discovery that ripe avocados will stop ripening and last for several days longer if you store them in the fridge.Please tell me I’m not the only one who can’t resist those bags of avocados at Costco and then has a hard time remembering to use them?
I also think Baked Eggs Skillet with Avocado and Spicy Tomatoes would make a delicious meatless meal for breakfast, lunch, or dinner. If you don’t care if it’s gluten-free or low-carb you could eat it with something like low-carb tortillas or whole wheat toast, but I just ate it alone, with a generous sprinkling of Green Tabasco Sauce (affiliate link).
What ingredients do you need for this recipe?
- Ro-Tel tomatoes, see note
- Vege-Sal or salt and fresh-ground black pepper
- 4 eggs
What if you can’t find Ro-Tel Tomatoes?
Ro-Tel tomatoes are a classic American brand, but any canned tomatoes with diced green chiles will work for this recipe. The Ro-Tel tomatoes are pretty spicy, so if you’re making this for kids I’d use plain tomatoes with a little hot sauce. (The Ro-Tel can is smaller than most canned tomatoes, so you’ll have to simmer a little longer to cook away the liquid if you use a different type of tomato.)
Want more Breakfast with Avocado?
You can use Low-Carb and Keto Breakfasts with Avocado to find more recipes like this one.
How to make Baked Eggs Skillet with Avocado and Spicy Tomatoes:
(Scroll down for complete recipe including nutritional information.)
- Before you start, preheat the oven to 400F/200C.
- Break 4 eggs into individual dishes and let them come to room temperature on the counter. (This is important.)
- I used original style Ro-Tel Tomatoes (affiliate link) to make this recipe, and in case anyone is wondering, Ro-Tel has not paid me to use their tomatoes.
- I highly recommend using a Cast Iron Skillet (affiliate link) for this recipe. I used a 10.25 inch Cast Iron Skillet, which I thought was the perfect size.
- Even if your pan is well-seasoned, spray it thoroughly with non-stick spray or brush with oil.
- Then add the can of tomatoes and simmer until the liquid has mostly evaporated.
- While the tomatoes simmer, slice the avocado.
- After 4-5 minutes on medium, the tomatoes should have the water mostly evaporated.
- Turn heat to low and arrange the avocado slices over the tomatoes.
- Then g-e-n-t-l-y put each egg into a spot between the avocado slices.
- Season to taste with salt and fresh-ground black pepper.
- Put the skillet into the preheated oven and bake 10-12 minutes, or until egg yolks are as done as you like them. Serve hot!
More Recipes with Eggs and Tomatoes:
- 1 10 oz. can Ro-Tel tomatoes, see note
- 1 ripe avocado, sliced lengthwise into 10 slices
- Vege-Sal and fresh-ground black pepper, to taste
- 4 eggs
- Preheat oven to 400F/200C.
- Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
- Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. I highly recommend using a Cast Iron Skillet (affiliate link) for this if you have it.
- While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices.
- When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.
- Gently put each egg between two avocado slices, spacing them evenly apart.
- Season to taste with Vege-Sal (affiliate link) or salt and fresh-ground black pepper.
- Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
- Serve hot, with low-carb tortillas or 100% whole wheat toast if desired. This is good with Green Tabasco Sauce (affiliate link).
I used original Ro-Tel Tomatoes (affiliate link), which was plenty spicy for me. Other brands of tomatoes with green chiles can be used, but note that Ro-Tel tomatoes come in a smaller size can so you may need to increase the cooking time a little. Nutritional information calculated based on four servings, but this may be only two servings for hearty eaters. Recipe created by Kalyn.
Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 78mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomatoes do have some carbs, but there are only 13 carbs in the whole can of Ro-Tel tomatoes and everything in this Baked Eggs Skillet with Avocado and Spicy Tomatoes recipe is a low-carb ingredient. This would also be great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2014. It was last updated with more information in 2021.