PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
CRACK egg into each avocado half; season with salt and pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
For less-spicy eggs, combine ketchup with sriracha to taste.
Substitute green onions for cilantro.
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To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.