Avocado Poached Egg with Diablo Sauce
1 teaspoon olive oil1 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 [Dead link:
https://www.avocadosfrommexico.com/recipe-Avocado-Poached-Egg-with-Diablo-Sauce.html]
