I like this recipe because it's easy, versatile, and really delicious. It's also unique (cooked avocado? Yes!), and makes a great presentation dish for kids and company. Brunch is a great meal to pull this out for, or even a healthy after-work snack.
You can spice these however you like, and also add any other veggies to the top or in the roasting pan. Imagine bacon, tomatillo, garlic, thin sliced tomato, cheese, sausage... yum.
Here's what I did. Once you have the basic method, you can make your favorite version.
8 avocado halves, with seeds removed
8 quails eggs
4 tomato halves
1 teaspoon powdered garlic
1/2 teaspoon powdered chipotle pepper
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
pinch dried oregano
1 teaspoon + 1 pinch kosher salt
black pepper to taste
half of a lime, juiced
olive or other cooking oil
Preheat the oven to 375 degrees. In a baking dish, arrange the avocado and tomato halves and so that the cut sides face up. Scoop out a little avocado flesh from each hole to make enough room for the quail egg. Dust avocado and tomato with a pinch of salt. Carefully crack one quail egg into each avocado.
In a small bowl mix all spices and salt together. Then dust it liberally over the tomato and avocado making sure to get the surface of the fruits covered. Pour about 3 table spoons of oil over the pan.
Cover with aluminum foil and bake for about 10-15 minutes. Then check the eggs for doneness. (Some like the yolks runny and some like them hard) Bake until the eggs are at the desired texture and the avocado and tomato are bubbly.
Remove from the oven, squeeze lime juice over the pan, and serve immediately. I served mine as a side with tacos and mango. You could also serve them with hash browns and sausage, or toast. Enjoy!