Hoping Hawa Hassan’s Awaze Avocado Toast with Soft-Boiled Eggs can hold me over until her sophomore cookbook drops next month!
For this dish Hawa takes avocado toast to the next level. Skip the basic bread – she calls for dark rye, toasted in butter (I used regular rye from the freezer and it worked great). That gets topped with smashed avocado and a jammy soft-boiled egg.
Then comes the twist: a generous drizzle of awaze, an Ethiopian sauce that hits all the right notes – spicy, smoky, sweet, and tangy. It’s made with berbere (a complex 14-spice blend), honey, and dry red wine, and it’s insanely good.
For brightness and heat, she adds pickled red onions and pickled jalapeños. I love both … so why wasn’t I combining them until now? My new go-to. Finally it’s finished with a sprinkling of fresh cilantro. Every bite was pure heaven.
I hope you ordered your eggs from the Easter bunny soft boiled, but if not, the hard boiled will do just fine!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: rye bread
Pricey Ingredients: —
Hard-to-find: —
Recipe on FoodNetwork.com.
