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.
AVOCADO POACHED EGGS WITH DIABLO SAUCE
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.
Find more egg recipes in our Egg Section.
Find more avocado recipes at AvocadosFromMexico.com.
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