If you ask me what’s my staple lunch when I work at the studio, it gotta be a good avocado toast. Growing up, I used to avoid avocados at all cost (Maca, seriously? the OG juicy Caribbean avocados?) and today, I can’t seem to have enough of them (regretting every second I missed having many in Venezuela) and here’s the thing, avocados are delish, healthy, filled with good fat, vitamins, minerals and I can go on and on, right?
I’ve been trying to spice up my avocado toast recipes lately by adding different ingredients, herbs, spices and today, we’ll try them with tomatoes! Let’s roll!
Tomato Avocado Toast
- 1 can Aylmer diced stewed tomatoes
- 2 avocados, mashed
- 2 tbsp lemon juice
- 2 tbsp chopped cilantro
- 1 clove garlic
- 4 slices sourdough bread
- 4 eggs
- 2 green onions, sliced
- Salt and pepper
- Olive oil
- Strain the stewed tomatoes, and stir together with the mashed avocados, lemon juice, cilantro, garlic, salt and pepper
- Spread the tomato mixture over the toast and add your poached eggs and green onions on top