Avocados are here: The ultimate stuffed avo recipe

Ray’s avocado boats. (Photo: Ray Mahlaka)

16 May 2025

South Africa’s avocado peak season runs until November, bringing ripe, affordable fruit back to grocery shelves after months of shortages and high prices. I explored the season’s bounty with avo boats featuring soft fried eggs and toasted chickpeas.

It’s peak season for avocados in South Africa, which is set to run until November (the latest). This means farmers are ready to harvest avocados and supply them to retailers.

So, grocery store shelves are brimming with ripe and ready-to-eat avocados, the price of which has reduced because their supply has improved. January and February were off-season months, with many retailers facing avocado shortages. And because of the shortages, the prices of avocados were inflated.

Society has a love-hate relationship with avocados. People who hate avocados often say they are bland and grassy. In a recent conversation with an anti-avo friend, he described the fruit (yes, avocado is considered a fruit) as “like lukewarm butter and freshly mowed grass”. He went on to say that avocado “tastes like nothing”.

I was offended as I am part of the pro-avocado camp.

Beyond their exceptional nutritional benefits (they pack healthy fats), I love avocados for their creamy texture and mild flavour. They take on a variety of spices so well. Avocados are versatile in dishes, and can be used in salads, sandwiches, smoothies, and spreads.

The only downside is that avocados spoil quickly, making them inconvenient for people who dislike food waste or the unpredictability of ripeness. It doesn’t help that I live alone and often cook for one. Going through a pack of ripe avocados takes a while.

An avocado, ready for action. (Photo: Ray Mahlaka)

Whether you hate or love avocados, you cannot deny that they are popular and increasingly considered a household staple. The South African Avocado Growers’ Association (Saaga), an industry body representing avocado growers, is the authoritative source of information on consumption patterns for the fruit.

According to research from Saaga, a significant portion of South African consumers prefer ripe and ready-to-eat avocados and are willing to pay a premium for this convenience.

In recent consumer surveys (circa 2021), 68% of South African respondents reported having avocados on their shopping list when buying fruit and vegetables, indicating a strong planned purchase behaviour rather than impulse buying.

Additionally, 71% of respondents considered avocados affordable, showing a broad acceptance of price points for quality and convenience. However, I think there needs to be a proviso when it comes to the affordability of avocados. I religiously purchase avocados during the peak season. During this season, a ripe and ready pack of avocados usually retails for R54,99. However, during off-season months, the cost could easily be close to R100.

I bought avocados, taking advantage of the seasonal affordability. Over the next few weeks, I will make recipes that include the fruit as the main ingredient. I took some inspiration from Saaga, as the industry body has plenty of avocado recipes posted on its website. I will be tweaking Saaga’s recipes to make them my own.

On the menu this week are avo boats with soft fried eggs and toasted chickpeas. The original Saaga’s recipe uses baked beans that I swapped for chickpeas. The original recipe also contains scrambled eggs, but my version has soft fried eggs. I also added feta cheese and spinach.

Ray’s stuffed avocado boats with soft fried eggs

Ray’s avocado boats. (Photo: Ray Mahlaka)

Ingredients

1 avocado, halved and peeled

Olive oil or your preferred cooking oil for frying

2 eggs

Salt and pepper

1 avocado, halved and peeled

Can of chickpeas

1 tsp mixed herbs

1 tsp chilli flakes

Block of feta cheese

A few spinach leaves (optional)

Method

To toast chickpeas:

Drain and dry the chickpeas thoroughly using paper towels or a clean kitchen towel to remove excess moisture. This is crucial for getting them crispy.

Heat a frying pan over medium to high heat and add about 1-2 tablespoons of olive oil or your preferred cooking oil. Add chickpeas and continue cooking and shaking/stirring every few minutes for about 8-12 minutes, or until the chickpeas are golden brown and crispy on the outside. Season the toasted chickpeas with salt, pepper, chilli flakes, and mixed herbs. Set aside to cool.

To fry eggs with a soft, runny yolk:

Heat a nonstick pan over medium heat and add 1 teaspoon of oil.

Crack two eggs into the pan. Cook undisturbed for about 3 minutes until the whites are set but the yolk remains runny. Take off the heat.

Stuffing avocados:

Season avocado halves with salt and pepper. Fill the avocado cavities with the fried eggs and toasted chickpeas. Garnish with feta and chopped spinach leaves. Serve immediately. DM

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