Cut avocado in half and carefully remove seed. Scoop out a little of the avocado flesh to blow for one egg to fit in the hole you just created by removing the seed.
Using your finger flatten the side of the avocado that will be resting in the dish to ensure it is stable while baking.
In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.
Crack the egg directly in the avocado. Repeat for both avocado halves.
Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency.
While the avocado egg is baking, in a small bowl mix the avocado flesh (removed to make space for the egg), tomatoes, sea salt and pepper.
Plate the baked avocado egg cup and sprinkle the mixture of tomatoes and avocado flesh on top.