Sun Dried Tomato Chipotle Eggs Over Avocado Toast
Overview
A bold, savory spin on avocado toast, this recipe layers creamy avocado with eggs gently cooked in Bella Sun Luci Sun-Dried Tomato Chipotle Sauce for smoky heat and rich tomato flavor in every bite. Finished with crumbled cotija, fresh cilantro and a bright squeeze of lime, it’s a colorful, craveable breakfast or brunch that balances creamy, spicy, tangy and fresh.
Total Cook Time: 15 minutes
Serves: 2
Vegetarian
Bella Product Used:
Sun Dried Tomato Chipotle Topper Sauce 8.5 oz
Ingredients
- 2 large eggs
- 2 tablespoons Bella Sun Luci Sun-Dried Tomato Chipotle Sauce
- 2 slices toasted sourdough or rustic bread
- ½ avocado, sliced
- 1 tablespoon crumbled cotija or feta
- 1 tablespoon chopped cilantro
- pinch of red pepper flakes or chili crunch
- salt and black pepper, to taste
- optional: squeeze of lime
Directions
- Toast the bread and layer with sliced avocado. Lightly season with salt and pepper.
- Heat a small nonstick skillet over medium-low heat. Add the Sun-Dried Tomato Chipotle Sauce and spread into a thin layer. Let it warm for about 30 seconds.
- Crack the eggs directly over the sauce. Cover the pan and cook until the whites are set and the yolks are done to your liking, about 2–4 minutes.
- Transfer the eggs onto the avocado toast.
- Finish with cotija or feta, chopped cilantro, red pepper flakes or chili crunch, and a squeeze of lime if desired.
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