Roasted Avocado with Spicy Shrimp and Egg

Ingredients

• 2 Avocados
• 0.5 lb Shrimp, peeled and deveined
• 2 Eggs
• 1 Red Chili, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Lime Juice
• 1 tsp Soy Sauce
• 2 tbsp Cilantro, chopped
• 1 tbsp Vegetable Oil

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 2 avocados in half lengthwise and carefully remove the pits. Using a spoon, scoop out about 1 tablespoon of avocado flesh from the center of each half to create a slightly larger well for the filling.
3. 3In a medium bowl, combine the 0.5 lb shrimp, the 1 red chili (finely chopped), the 2 cloves garlic (minced), the 1 tablespoon lime juice, the 1 teaspoon soy sauce, and the 2 tablespoons cilantro (chopped). Mix these ingredients thoroughly until the shrimp is evenly coated.
4. 4Carefully spoon the prepared shrimp mixture into the hollowed-out centers of the 2 avocado halves, dividing it evenly.
5. 5Place the filled avocado halves on a baking sheet. Roast them in the preheated oven for 10-12 minutes, or until the shrimp is opaque pink and firm to the touch, reaching an internal temperature of 145°F (63°C), and the avocado flesh is just slightly softened.
6. 6While the avocados are roasting, heat the 1 tablespoon vegetable oil in a 10-inch non-stick skillet over medium heat. Crack the 2 eggs into the skillet and fry them until the whites are fully set and opaque, and the yolks are cooked to your desired consistency.
7. 7Gently place one fried egg on top of each of the roasted avocado halves. Serve immediately.

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