Avocado Poached Egg with Diablo Sauce
1 teaspoon olive oil
1 garlic clove, finely chopped
1 (15-ounce) can fire roasted crushed tomatoes
1/4 teaspoon smoked sweet paprika (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, halved and pitted
2 medium eggs, room temperature
Prepare Diablo Sauce at least 20 minutes before starting eggs. In a large
skillet, heat oil until hot. Add garlic; cook and stir until fragrant. Stir
in tomatoes, paprika, salt and pepper. Bring to a boil; reduce to a simmer
20 minutes, stirring frequently.
When sauce is almost finished, place a steaming basket over 1-inch of
water; bring water to a simmer.
Meanwhile, cut a thin slice from the bottom of each avocado half to create
a flat surface. Without breaking through the base, carefully scoop out some
of the avocado flesh to create a larger indentation. Season with salt. Into
each avocado half, crack one egg; season with salt.
Place avocado halves in steaming basket; cover until eggs are poached,
about 5 to 7 minutes. Transfer each avocado half to a serving plate.
Sprinkle with paprika and serve with Diablo Sauce.
From: Avocados From Mexico
Avocados from Mexico