From: Chef Ina Pinkney, Ina’s Restaurant, Chicago.
Yield: 2 servings.
as needed, Ina’s Diablo Sauce
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 crushed tomatoes
¼ tsp. smoked sweet paprika
½ tsp. salt
¼ tsp. pepper
Prepare diablo sauce at least 20 minutes before starting eggs. When sauce is almost finished, place a steaming basket over 1” of water; bring water to a 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.
For diablo sauce: In a large skillet, heat 1 tsp. olive oil until hot. Add 1 finely chopped garlic clove; cook and stir until fragrant. Stir in fire-roasted crushed tomatoes, smoked sweet paprika, salt and pepper. Bring to a boil. Reduce to a simmer for 20 minutes, stirring frequently.
Photography: Avocados From Mexico