Baked Eggs Skillet with Avocado and Spicy Tomatoes (Video)
Baked Eggs Skillet with Avocado and Spicy Tomatoes is a delicious breakfast idea that’s Low-Carb, Gluten-Free, and dairy-free. Use Breakfast Recipes to find more recipes like this one.
Watch the video to see if you might like to make
Baked Eggs Skillet with Avocado and Spicy Tomatoes!
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 Low-Carb Breakfasts with Avocado, 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, back in 2009 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? If you have the same problem, this trick of putting avocados in the fridge will really help! This was a quick and delicious breakfast that makes two generous servings and only needs about 10 minutes in the oven.
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).
How to Make Baked Eggs Skillet with Avocado and Spicy Tomatoes:
(This is just a summary of the steps shown in the photos; 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. 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 canned tomatoes, so you’ll have to simmer a little longer to cook away the liquid.)
- 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. (I used Vege-Sal (affiliate link).
- 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:
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs ~ Kalyn’s Kitchen
Shakshuka – Eggs Poached in Spicy Tomato Sauce ~ The Noshery
Southwestern Egg Casserole ~ Kalyn’s Kitchen
Baked Eggs in Tomatoes ~ The Little Kitchen
Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs ~ Kalyn’s Kitchen
Roasted Tomato and Zucchini Frittata ~ Foodie Crush
- 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.
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 be great for any phase of the South Beach Diet or other low-carb eating plans. (If you add low-carb tortillas or 100% whole wheat toast, that would be Phase 2 or 3 for South Beach.)
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more 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.