- Four 1/2-inch-thick slices of toasted rustic bread
- 1 Hass avocado, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon crushed red pepper
- 4 large eggs
How to make this recipe
Top the toasts with the avocado and season with salt. In a large nonstick skillet, heat the olive oil. Add the cumin seeds and crushed red pepper and crack the eggs into the skillet. Fry over moderate heat until the whites are set and the yolks are slightly runny, about 3 minutes. Set the eggs on the toasts, drizzle with the cumin-pepper oil and serve.