Recipe: Avocado Poached Eggs


  • Ina’s Diablo Sauce (recipe follows)
  • 1 large avocado
  • Salt, as needed
  • 2 eggs, room temperature
  • Smoked sweet paprika for garnish


  1. Prepare Diablo Sauce at least 20 minutes before starting eggs. When sauce is almost finished, place a steaming basket over 1-inch of water; bring water to simmer. 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. 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.
  2. Diablo Sauce: In a large skillet, heat 1 teaspoon olive oil until hot. Add 1 finely chopped garlic clove; cook and stir until fragrant. Stir in 1 (15-ounce) can fire roasted crushed tomatoes, 1/4 teaspoon smoked sweet paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; reduce to a simmer 20 minutes, stirring frequently.

Number of servings (yield): 2

Recipe and Photo Courtesy of Avocados From Mexico

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