1/4 Tsp smoked sweet paprika (plus more for garnish)
1/2 Tsp salt
1/4 Tsp pepper
1 large Avocados From Mexico halved, pitted
2 medium eggs room temperature
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.
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Avocado Poached Egg with Diablo Sauce
Amount Per Serving 2
Calories from Fat 0
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 22g
Dietary Fiber 7g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!