I think its safe to say that Sriracha chili sauce changed my life. No other condiment maintains such an important multipurpose role in my kitchen other than good old Sriracha. I use it liberally on all things Mexican and Asian, marinades, seafood, sushi, soups, and eggs. Oh eggs….let’s not forget the eggs.

Sriracha has the magical ability to make eggs taste infinitely better, spicier, zestier, more delicious, and just absolutely perfect in every way. Sure, they make eggs fiery little things, but everyone needs a little spice in their life.

I’ve always had a thing for spicy foods. I was the girl who could eat hot wings without breaking a sweat, munch on habanero peppers like they were candy, and dig into to freshly homemade jalapeno salsa like it ain’t no thang.

Venturing to Thailand, I was ready for the spice. Bring it on! Sure, some dishes made me cry, perspire, and start to see visions… but it was nothing I couldn’t handle. Food in Thailand was always a delicious adventure that hit on every flavor profile: spicy, sweet, salty, and sour. Eating at the night market, I would find myself sitting at ramshackle tables with plastic tablecloths, mismatched spoons, wooden chopsticks, and the preferred toppings sitting in condiment caddies. These condiments included fish sauce, peanuts, vinegar and ripe chilies, spicy chili sauce, sort-of spicy chili sauce, and chili sauce so spicy that you wanted to jump into the Mekong River.

The sriracha sauce here in the USA is basically a slightly weaker version of the Thai chili sauce, nam phrik. It’s best served with everything, and is especially terrific on these baked avocado eggs. Besides, it totally boasts health benefits. Sriracha contains capsaicin, which is known to boost metabolism, suppress appetite, and reduce fat cells in the body. Chili peppers are also said to boost endorphins and promote serotonin to improve your mood.

So, if eating these spicy baked eggs in avocado smothered on toast doesn’t improve your mood (and make you sweat a little), then I don’t know what will.

Spicy Baked Eggs in Avocado

1 medium or large avocado
2 eggs
Sea salt and freshly ground pepper
1-2 T Sriracha chili sauce (depending on how spicy you like it!)
Bunch of cilantro, chopped
1 diced tomato

Preheat oven to 425° F.

Cut avocado in half and carefully remove pit. Make sure there is enough space in each avocado half for an egg. If not, gently scoop out some avocado to make hole bigger and set aside for (delicious) toast topping.

Place avocado halves on a baking tray lined with parchment paper. Gently crack a small egg into each avocado and add freshly cracked sea salt and pepper on top to taste.

Bake avocado eggs for about 15-20 minutes. Baking time will depend on size of eggs and avocado, so keep checking to see if the eggs are cooked the way you like them.

Remove eggs from oven and top with cilantro, hot sauce, and diced tomatoes. Spoon avocado/egg goodness over toast with or eat directly from the avocado. Enjoy!