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Tastes & Travels

Awaze Avocado Toast with Soft Boiled Eggs

Awaze Sauce is a staple sauce of Ethiopia.. It’s base is berbere spice blend, moistened with t’ej - Ethiopian honey wine - to make a thin paste you can spread or drizzle on just about anything. Since honey wine is hard to find here, I use a combination of a dry red table wine and honey. I use this versatile sauce a finishing or dipping sauce for just about everything - meat, fish, roasted vegetables and especially eggs. Both the awaze and pickled red onions can be made and stored in the refrigerator for a week or two, so you can make this spicy, tangy breakfast (or lunch!) any day of the week. 

Awaze Avocado Toast with Soft Boiled Eggs

Serves 2

  • 2 large eggs 
  • 2 slices dark rye bread 
  • Ghee or unsalted butter, for brushing 
  • Awaze sauce, for drizzling, recipe follows 
  • 1 ripe avocado, pitted 
  • Kosher salt 
  • Pickled red onions and jalapenos, for garnish, recipe follows 
  • Fresh cilantro leaves, for garnish 
  1. Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce 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. 
  2. Toast the rye bread and brush one side with ghee or butter. Put a peeled avocado on each slice  of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with  awaze sauce and top with pickled red onions and jalapenos and cilantro leaves. 

Awaze Sauce

  • 1/2 cup dry red wine (120 g)
  • 1/4 cup honey (84 g)
  • 1/2 cup berbere spice blend (48 g)
  • 3 tablespoons water 
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt (3 g)
  1. In a small bowl, stir together the red wine and honey.
  2. Stir in the berbere spice blend and ½  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 roast meats or vegetables or stirred into cooked grains. If it is too thick once  refrigerated, stir in a few teaspoons of hot water.) 

Pickled Red Onions and Jalapenos 

  • Makes about 1 cup 
  • 1/2 cup apple cider vinegar 
  • 2 tablespoons sugar 
  • 1 1/2 teaspoons kosher salt 
  • 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
  1. For the pickled red onions and jalapenos, combine the vinegar, 1/2 cup water, sugar and salt in  a small saucepan.
  2. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar  and salt, about 1 minute.
  3. Stir in the red onions and jalapenos and let cool.

Extra pickled red  onions will keep in the refrigerator in an airtight container for up to 2 weeks.

Featured on Food Network