2-3 egg whites
3 tablespoons salsa (a clean variety– I used peach mango salsa)
1/8 teaspoon pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
Preheat oven to 425 degrees. Slice avocado longways. Twist to separate avocado halves. Remove and discard the avocado pit. Scoop out some, but not all, of the avocado, leaving approximately 1/4 inch avocado left inside. Roughly chop up this portion of the avocado. Whisk together the egg whites, pepper, crushed red pepper, paprika, dash of salt, and 1 tablespoon of the salsa. Fold in the diced jalapeños and chopped avocado, ensuring not to mash the avocado. Spoon the egg mixture into both halves of the avocado. Place the avocado halves securely (so they won’t tip over) in an oven safe baking dish, and bake for 15-20 minutes, or until the eggs become fully cooked. Remove from the oven, and top each half with an additional 1 tablespoon of salsa.