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5.0 – 1 reviews •
| Level: |
Easy |
| Total: |
40 min |
| Active: |
25 min |
| Yield: |
2 servings |
Ingredients
- 1/4 cup dry red wine
- 2 tablespoons honey
- 1/4 cup Berbere Spice Blend, recipe follows
- Kosher salt
- 2 large eggs
- 2 slices dark rye bread
- Ghee or unsalted butter, for brushing
- 1 ripe avocado, pitted
- Kosher salt
- Pickled Red Onions and Jalapenos, recipe follows, for garnish
- Fresh cilantro leaves, for garnish
- 1/4 cup ground New Mexico chile
- 2 tablespoons sweet paprika
- 1 teaspoon ground cayenne
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- One 1-inch piece fresh ginger, sliced
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 medium red onion, thinly sliced
- 1 medium jalapeno, thinly sliced
Instructions
- For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you’ll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
- For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
- Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.
- Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
- Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)
