Spicy avocado egg cups with sriracha egg whites; jalapeno salsa, Greek yogurt dressing;  and crunchy bell peppers sprinkled on top.
Woah buddy. This dish was so good I scarfed it down in less than 10 minutes.

Ingredients:
1 avocado sliced in half
4 TBS of egg whites (give or take)
2 Generous squirts of sriracha
2 TBS of Oikos Greek Yogurt Dip (I chose Jalapeno & Salsa, not shown on website)
2 TBS of chopped bell pepper
Salt & Pepper

1. Preheat oven to 425
2. Slice your avocado in half and carefully remove the seed.
3. Wisk sriracha and a little bit of pepper in with egg whites. Feel free to add more or less. I like food spicy so I added more.
4. Use a tablespoon to carve out a deeper well in the avocado (eat what you carve out with salt & pepper, don’t ever waste avocado teehee).
5. Pour egg whites in avocado until the well is about 3/4 full.
6. Bake avocado in serving dish or on baking sheet for about 20 – 25 min. Baking time varies, you will need to keep checking to ensure egg whites are cooked to desired consistency.
7. Chop bell pepper while the avocado is baking.
8. Dollop Greek yogurt on top of baked avocado, sprinkle on bell pepper, and salt & pepper to taste!
9. Enjoy! But take your time, because it goes so fast and leaves you wanting more. LOL

Next times:
-I think next time I will either A. mix in sriracha with the Greek yogurt, or B. use chopped jalapenos instead of bell peppers. What can I say, I like spicy!!
-I started eating straight out of the avocado, but ended up scooping it out and smashing it together on my plate. I recommend the latter I honestly think it tasted better that way.

There are SO many different ways to play with this recipe. I came up with this off the top of my head with the ingredients I had laying around, feel free to switch it up and add different flavors. & When I wasn’t sure how long to bake it, I Googled recipes similar to this and used them as a jumping off point. Don’t be afraid to experiment. ;D