Preheat oven to 425°F (220°C). Line 8‐inch (2 L) square baking pan with foil. Using a spoon, scoop out some of the avocado flesh to create a divot large enough to fit an egg. (Reserve flesh for another use.)
Place avocado halves in prepared pan so they fit snugly against each other; fold foil around avocados to prevent tipping.
Crack 1 egg into each avocado half; season with salt and pepper.
Bake until whites are set and yolks are cooked to desired doneness, approximately 18 to 20 minutes. Let stand for 5 minutes. To serve, top with salsa.