Whole 30 Grilled Harissa Baked Eggs in Avocados

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Who knew a simple egg dish could pack so much flavor. These Whole 30 Grilled Harissa Avocado Baked Eggs are about as simple as you can get and are loaded with flavor. Bonus, they keep you full, fueling you post-workout and long into your day. 

When I decided to do the Whole 30, no one told me about things like Harissa Baked Eggs. I read countless blogs about how boring my food was going to be. How I would make the same 4 to 6 meals for 30 days. It would be a miracle, but food was going to be boring. And I was going to eat nothing but eggs and celery. And Luna bars. And I would live off coffee (ok, that last part is true).

Ha.

That’s just dumb.

I did make a lot of eggs. But nothing about my food was boring. I met and made a Whole 30 Pose, with No Crumbs Left and BazaarLazarr. We rocked it. And you know what? Cooking with only real food actually got me back into a serious cooking grove. I am going to thank Whole 3o and its crazy-ass list and rules for reminding me I am the boss of my food and I can really get inspired.

Now, you could go hard boil 60 eggs.

Or get all sorts of motivated like me. I bet I know which one tastes better.

A funky grilled spin on shakshuka eggs with a brush of spicy harissa which I learned to love while I was in Morocco and of course a little Girl Carnivore love – in which I discover that grilled avocados are incredibly good.

So, what’s harissa?

Harissa is a magical blend of delicious chili flavor in a paste that tastes amazing spread over savory meats, mixed into mayo for dipping fries, or even smeared on a grilled cheese. Yep, trust me. It’s even amazing in this campfire pizza.

The blend originates from North Africa, an area flowing with spices and is popping up in most markets in the global departments. I love the brand by Mina if you have options at the market.

Can You Grill an Avocado?

Oh, yes you can. And let me just tell you, grilling them makes an already magical fruit, even better. Brush the flesh with olive oil and grill over low heat – while grilling it heats the fruit and makes it even creamier. This is also a great trick I use when my avocado just isn’t as ripe as I would like it to be.

If you don’t have a grill, this recipe can be baked in the oven. Brown the avocado flesh side down before flipping and finishing off in an oven preheated to 325.

Now onto this whole 30 breakfast!

Want more healthy recipes without flavor sacrifice? Try some of my favorite recipes

• Tuna Bowl Bowls
• Whole 30 Flat Iron Steak with Marinara and Sweet Potato Noodles
• Enchilada Smoked Poblanos

If you’ve tried this whole 30 breakfast or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

Whole 30 Grilled Harissa Baked Eggs in Avocados

Paleo, whole 30, and loaded with flavor. These grilled harissa avocado eggs are a serious must try.

5 from 1 vote

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Course: Breakfast

Cuisine: Fusion, North African

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 2

Calories: 236kcal

Author: Kita Roberts

Equipment

• 10-12″ Cast Iron Skillet or other oven safe skillet
• grill

Ingredients

• 1 avocado sliced down the center, pit removed
• 1 tspn oil
• 2 eggs
• 1 tbs harissa
• Parsley
• Salt and pepper

Instructions

• Clean and oil your grill grate. Preheat the grill for indirect heat by building a fire only on one side of the grill. Cover and allow to heat.
• Brush the avocado halves with the oil, and grill on the hot side of the grill, cut side down 2 to 3 minutes, until nice char marks appear.
• Flip and place on a preheated skillet. Carefully place the 1 egg in each half and spoon the harissa over both halves.
• Cover and cook until the eggs are set, about 15 minutes.

Assemble

• Garnish with freshly chopped parsley and season with salt and pepper.

Notes

If you don’t have a grill, this recipe works great in an oven too. Use a grill pan to get the look of grilling before finishing off in the oven.

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Kita

Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE