Three Ingredient Moroccan Eggs in Avocado

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Some of my recipes are extremely detailed and have 183 ingredients of varying amounts. I’ve decided to make an easy one for you guys. Three ingredient Moroccan eggs in avocado!

Well, actually there are five ingredients because we’re using three different spices here (turmericcayenne, and paprika) but I count spices as one ingredient, so deal with it. Three.

Anyway, this is an easy snack and works well hot or cold so make a few ahead of time and toss them in the fridge. Some people get weirded out by warm avocado and may not like these, these are good candidates for people who should probably toss them in the fridge. Read on and enjoy!

Here’s how to make it:

Preparation: 10m
Cook Time: 15m
Serves: 4


  • 1 avocado
  • 2 eggs
  • 3 spices (turmeric, paprika, cayenne)


  1. Slice avocado in half and remove the pit. Slice parallel on the back side about the size of the skin roughly the size of a quarter. This will help the avocado rest flat for the eggs. Use a spoon to scoop out a little bit of the avocado to make room for the egg part of the egg in avocado. Otherwise this turns into somewhat of an egg in avocado, we don’t need that. Avocado sizes will of course vary, so scoop more or less depending on this.
  2. Crack egg into opening of the avocado. There’s your egg in avocado. Hint: don’t eat it yet. Sprinkle the spices on top to your discretion.
  3. Bake egg in avocado for roughly 15-18 mins at 350 F. Check periodically. The egg will be done when you jiggle the pan and you don’t see the white jiggle as much as the yolk. Done!