Ingredients
- 2 avocados
- 4 large eggs
- 1/3 cup fresh cilantro leaves roughly chopped
- 1 cup diced red & yellow peppers
- 1 lime (zest and juice)
- 5 tablespoons extra-virgin olive oil
- 4 tablespoons water
- Kosher salt and freshly ground black pepper
- Teaspoon of paprika & cayenne mixed
Directions
Cut the avocados in half the long way. Leave the skin on and remove the pit.
Season the top of the avocado with salt & pepper. Slice a small sliver of the bottom of the avocado skin to create a flat surface without breaking through the avocado meat.
Add 2 tablespoons of olive oil to a high-sided skillet and place over medium-high heat. Once hot, add the avocado slices with the hollow side facing up. This step can be done with the avocados peeled as well. I like it better with the skin on.
Crack one egg into each hole, make sure the egg fits the hole and doesn’t over flow.
Season the eggs with salt and pepper & the paprika & cayenne mixture.
Pour water into the bottom of the pan and cover the pan with a lid.
Bring the water to a simmer and let the eggs steam until the egg whites have set and the yolks are still runny, about 3 minutes.
Meanwhile, in a medium bowl, mix together peppers, cilantro and remaining olive oil.
Season with salt and pepper.
Remove the egg-stuffed avocados to a serving platter. Top with pepper cilantro salad and serve.
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.