Eggs Poached in Avocados with Diablo Sauce

From: Chef Ina Pinkney, Ina’s Restaurant, Chicago.  

Yield: 2 servings.

as needed, Ina’s Diablo Sauce
(recipe follows)
1 large avocado from Mexico
as needed, salt
2 medium eggs, room temperature
as needed for garnish, smoked sweet paprika

Ina’s Diablo Sauce:
1 tsp. oil
1 finely chopped garlic clove
1 15-oz. can fire-roasted c

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