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TIP OF THE DAY: Use An Avocado As A Bowl

Turn an avocado into a bowl for eggs. Photo courtesy Avocados From Mexico.


We love using avocados as an “edible bowl,” stuffed with salads (bean, chicken, citrus, corn, egg, rice, seafood, tuna), chili, as a shrimp cocktail bowl and as a salsa holder with a side of tortilla chips.

But we hadn’t considered eggs until we received this avocado poached egg from Avocados From Mexico. It pairs an egg and a heart-healthy avocado with a smoky tomato sauce called Diablo Sauce. Make it as a delicious and fun dish for Easter breakfast.

The recipe was developed by Chef Ina Pinkney of Ina’s Restaurant in Chicago. It yields two portions.



  • 1 teaspoon olive oil
  • 1 garlic clove, finely chopped
  • 1 can (15-ounces) 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
  • 2 medium eggs, room temperature


    1. 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 steamer basket over one inch of water; bring water to a simmer.

    2. Meanwhile, cut avocado in half and remove seed. Cut a thin slice from the bottom of each avocado half to create a flat surface. Carefully scoop out about half of the avocado flesh without breaking through the flesh at the base; reserve for garnish, toast spread or later use. Season with salt.

    3. 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.

    4. Transfer each avocado half to a serving plate. Sprinkle with paprika and serve with Diablo Sauce.

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